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1
Preheat oven to 325F.
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2
In a dutch oven, melt the butter over medium heat.
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3
Add the scallions and cook for 2 to 3 minutes or until they are soft.
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4
Add the garlic and cook for 1 minute longer.
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5
Toss in the flour and cook for a couple of minutes, whisking often.
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6
Slowly pour in the milk while continuously whisking.
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7
Add the bouillon and pepper and stir.
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8
Bring the soup to a simmer, whisking every couple of minutes.
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9
While you are cooking the scallions, heat a skillet over medium heat with 1 tablespoon oil.
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10
Add the potatoes and a little salt and pepper.
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11
Cook for about 3 minutes, then add the peas and carrots.
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12
Cook for another 3 minutes.
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13
Remove the skillet from the heat while you wait for the soup to come to a simmer.
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14
When the soup begins simmering, add the potato mixture, stir, and cover the pot.
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15
Allow it to lightly simmer for about 7 to 10 minutes, stirring once or twice during cooking.
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16
Meanwhile, spray a dinner plate with cooking spray.
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17
Open the can of biscuits and pinch off 1/2 pieces of dough and arrange them in a single layer on the plate.
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18
After the soup has been simmering for about 7 to 10 minutes, add the chicken and stir.
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19
Next, quickly add the pinched-off dough to the pot in an even layer.
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20
Stir occasionally while you are adding the dough.
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21
Stir one additional time before covering the pot with a heavy lid.
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22
Place the pot in the oven and bake for 45 minutes.
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23
Stir before serving.
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24
Note: because I normally use low-fat milk in this recipe, it has a tendency to curdle somewhat when it gets hot.
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25
This does not affect the flavor, but some people may consider it visually unappealing.
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26
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.
