Chick-n-Caboodle

Preheat oven to 325F.

In a dutch oven, melt the butter over medium heat. Add the scallions and cook for 2 to 3 minutes or until they are soft. Add the garlic and cook for 1 minute longer. Toss in the flour and cook for a couple of minutes, whisking often. Slowly pour in the milk while continuously whisking. Add the bouillon and pepper and stir. Bring the soup to a simmer, whisking every couple of minutes.

While you are cooking the scallions, heat a skillet over medium heat with 1 tablespoon oil. Add the potatoes and a little salt and pepper. Cook for about 3 minutes, then add the peas and carrots. Cook for another 3 minutes. Remove the skillet from the heat while you wait for the soup to come to a simmer.

When the soup begins simmering, add the potato mixture, stir, and cover the pot. Allow it to lightly simmer for about 7 to 10 minutes, stirring once or twice during cooking. Meanwhile, spray a dinner plate with cooking spray. Open the can of biscuits and pinch off 1/2″ pieces of dough and arrange them in a single layer on the plate.

After the soup has been simmering for about 7 to 10 minutes, add the chicken and stir. Next, quickly add the pinched-off dough to the pot in an even layer. Stir occasionally while you are adding the dough. Stir one additional time before covering the pot with a heavy lid. Place the pot in the oven and bake for 45 minutes. Stir before serving.

Note: because I normally use low-fat milk in this recipe, it has a tendency to curdle somewhat when it gets hot. This does not affect the flavor, but some people may consider it visually unappealing. If you want to reduce the chance of curdling the milk, you can use either evaporated milk or heavy cream instead of reduced-fat milk.