Season the chicken liberally with the poultry seasoning, set aside.

In a large stock pot, sweat the onion, celery and carrot until onion is translucent. Add the flour to coat the veggies and create a roux. Add chicken and fill pot with water to just cover chicken. Stir well to incorporate the flour roux well. Bring to a boil. Cover and reduce heat to simmer. Simmer until chicken is cooked, about 30 minutes.

Once chicken is completely cooked, remove from stock and set aside to cool. In the mean time, skim all grease off of stock mixture. Add the 2 cans evaporated milk and 1 can of cream of chicken soup to stock and blend in well. Salt and pepper to taste.

Debone the chicken and shred into bite sized chunks. Add chicken back to stock and bring back to boil.

Dumplings: Mix the Bisquick and milk until dough forms. Drop onto gently boiling stock in golf ball size chunks, covering the entire surface of stock pot. Reduce to simmer and cook uncovered for 10 minutes. Put lid on stock pot and continue cooking 10 more minutes.

Serve into large bowls and enjoy!!