Chicken Stew

• 1 lb chicken breast, cubed
• 1 tablespoon butter
• 1 cup potato, cubed
• 1 cup carrot, sliced
• 1/2 cup celery, sliced
• 1/2 cup onion, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can chicken broth
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1 cup frozen peas

1. Combine potatoes, carrots, celery, onion, garlic, chicken broth and cream of chicken soup and seasonings in a dutch oven.
2. Bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables are semi-tender.
3. Melt butter in a medium skillet and brown chicken until no longer pink. Add to vegetable mixture along with frozen peas.
4. Cover and simmer until vegetables are tender. Serve over warm biscuits.

chicken breast, butter, potato, carrot, celery, onion, garlic, chicken broth, cream of chicken soup, salt, pepper, poultry seasoning, frozen peas

Taken from www.food.com/recipe/chicken-stew-152275 (may not work)