In a pre-heated Dutch oven, melt butter and add the chicken. 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.
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.
In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
Form the dough into ½” balls and drop them into the pot. Cover and simmer for 10 more minutes. Stir well before serving.