Step 1

In a Dutch oven, heat the butter until hot over medium-high heat. Add the chicken and cook until browned on all sides, about 6 minutes. Add the celery, carrot, onion, and garlic and continue to cook for 5-6 minutes or until vegetables soften.

Step 2

Add the flour and stir to coat. Cook for 4 minutes, stirring frequently. Add the chicken stock and milk and continue to stir. Bring to a boil. Add the corn and spices, and season to taste.

Step 3

In a mixing bowl, whisk together the Bisquick and milk until a dough forms.

Step 4

Form the dough into ½” balls and drop them into the pot. Cover, reduce to medium-low,, and cook for 10 more minutes. Stir well before serving.