Creamy Chicken Stew

• 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

1. 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 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
2. Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. 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.
3. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

chicken breasts, salt, canola oil, carrots, kernel corn, sweet red pepper, celery, onion, basil, bay leaf, celery salt, chicken broth, butter, flour, biscuits

Taken from www.tasteofhome.com/recipes/creamy-chicken-stew/ (may not work)