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.
¼ cup unsalted butter, 2 pounds chicken thighs, 1 cup celery, 1 cup carrots, 1 cup onion, 3 cloves garlic
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.
¼ cup all-purpose flour, 3 cups chicken stock, 1 cup whole milk, 1 (8oz) can corn, 1 teaspoon thyme, 3 teaspoon dried parsley, salt & black pepper to taste
In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
2 cups Bisquick, ⅔ cup whole milk
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.