Preheat oven to 350
In large stock pot, over medium heat, add 1 tablespoon oil or butter and sauté the chopped onion, celery, and carrots. Sauté for about 5 minutes or until vegetables are tender.
In medium-sized mixing bowl combine condensed chicken soup and 1 cup of heavy whipping cream. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
Add ranch seasoning, garlic, and garlic powder.
Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is melted.
Add chicken and cheddar cheese, mix until combined.
Pour mixture into a 9x13 pan.
Split each biscuit in half and place on top.
Bake for approximately 20 minutes or until the biscuits look cooked.