Gather ingredients: Chicken, carrots, onion, celery, garlic, butter, Bisquick, flour, milk, tarragon, salt and pepper.
Brown the carrots in a little bit of butter over medium-high heat.
Add onion, celery, and garlic. Sauté for 10 minutes over medium-high heat.
Break down your rotisserie chicken and add it to the veggies (I like to save the carcass to make homemade stock).
Make a roux. Add 1/3 cup flour to 1/2 stick of melted butter.
The roux is finished when it's golden brown. It only takes about 5 minutes over med-high heat. Stir into the chicken and vegetable mixture.
Cover your chicken, vegetable, and roux mixture with stock. I like to make my own stock (simmer carcass, garlic, parsley, onion, celery, carrot salt and pepper on low for 2-3 hours). So much flavor!
I've found that the easiest way to strain homemade stock is using a colander over a large bowl in the sink.
Mix 2 cups of Bisquick, 1 1/2 cups of milk, and 1/2 cup chopped fresh tarragon. Reduce heat to medium-low, Drop spoonful sized dumplings into the broth. Cook uncovered for 10 min then covered for 10.
You can throw in a cup of frozen peas (optional) before cooking your dumplings. Cool and serve!!!