Pour all cans of cream into big pot, add 1.5 cups water. Mix together, heat on mid high. Stirring often. Add carrots and corn.

Take 1 stick of butter put in the cream mixture. Dice chicken into 1/3 inch pieces.

On mid low add a stick of butter to a skillet, add trinity and saute till translucent. Add diced chicken. Add seasons.

Once chicken is cooked add to the cream mixture. Add 2 cups water to broth. Tear biscuit dough into little pieces and roll tight. Throw into the broth and let it cook til biscuits are slightly firmed. Serve with croissants.