Creamy Chicken Stew

With garden fresh vegetables and tender chicken, this stew is perfect when your family is craving some rib stickin goodness! I have made this in the Dutch oven and a heavy saucepan.This is a family favorite recipe that I make repeatably!

Ingredients:
2 tbsp cooking oil
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp each, salt, pepper and paprika
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 tsp celery salt
7 cups chicken broth, divided
1/2 cup butter or margarine
3/4 cup all-purpose flour
Warm biscuits, if desired. I highly suggest the biscuits:)

Method:
Heat oil in Dutch oven; add chicken. Sprinkle with salt, pepper and paprika. . Cook and stir until the chicken is browned;drain. Add vegetables, basil, bay leaf, celery salt and 5 cups broth;bring to boil. Reduce heat;cover and simmer for 20 minutes or until potatoes and carrots are tender. Remove bay leaf. In a saucepan, melt butter;mix in flour. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil;cook and stir for 2 minutes or until thickened. Pour into the Dutch oven, bring to a boil. Reduce heat;simmer, uncovered, for 5 minutes or until heated through. Serve over biscuits. Yield 8-10 servings