- 1 & 1/2 cups diced carrots
- 1 cup diced onion (I like mine chopped)
- 1 cup diced celery (I like mine chopped)
- 2 to 3 potatoes, diced.
- 1 cup heavy cream
- 1/4 cup flour
- 1/4 cup butter
- 2 Cups diced fully cooked rotisserie chicken
- 6 cups chicken broth (I use bouillon or chicken base and water)
- 1 cup Milk
- 3 cups Bisquick
- Salt and Pepper to taste
Peel and dice the potatoes into small bite sized pieces. Begin to boil the potatoes in chicken base water (this is essentially 4 cups of water and 4 tsp of chicken base or bouillon).
Begin sautéing the carrots and butter in a stock pot. Add the celery and onions and saute until the onions become translucent. About 5 to 7 minutes.
Add the flour and make a roux. Continue to stir the flour and vegetables for 2 to 3 minutes, not allowing the flour to burn. Add the heavy cream and continue to stir to incorporate until the liquid begins to thicken.
By this time the potatoes should begin to get softer. Add the potatoes and the boiling liquid to the vegetables and heavy cream.
Continue to cook on lower heat and simmer until the vegetables and potatoes are soft. Add the rotisserie chicken and continue to simmer for 2 to 3 more minutes.
In another bowl, stir the 3 cups of Bisquick™ mix and the milk together until completely combined and formed into a sticky, soft dough (if desired, add some spices like Herbes de Provence to the Bisquick before adding the milk for additional flavor).
Drop the biscuit dough by large tablespoonfuls onto the hot chicken mixture. I like to drop it onto areas that have liquid in order for the biscuits to not be dried out.
Place the lid on the stock pot and cook for 12 t0 15 more minutes. Take off the lid and continue cooking for another 3-5 minutes until the biscuits are done.
