Creamy Chicken Stew
Ingredients
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper, and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits
Directions
~In a Dutch oven, cook and stir the chicken, salt, pepper, and paprika in oil until the chicken juices run clear, stirring occasionally; drain.
~Add the vegetables, basil, bay leaf, celery salt, and five cups of broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove bay leaf.
~In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir until thickened.
~Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Serve with biscuits.
~Makes 10 servings.