Creamy Style, Chicken Stew

This Creamy Style Chicken Stew is a real crowd pleaser, it's almost like eating a chicken pot pie. A wonderful warm me up for any cool night or day.  Tastes even better the next day, (If there are ever any left overs.)

Chicken Stew, Creamy Style

3 tablespoons vegetable oil
2 medium carrots sliced about 1/8 inch thick
1 small onion chopped fine
3 stalks of celery clean and chop to about 1/8 inch thick
3 medium potatos, peeled and chopped to about 1 inch pieces
2 boneless / skinless chicken breasts cut into bite size pices
2 tablespoons flour
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon crushed thyme leaves (dried)
1 can cream of chicken soup
1 soup can milk
1 soup can water
2 chicken bullion cube

In a large pot (6 quart size) heat oil. Combine flour, onion powder, paprika and black pepper, gently toss chicken pieces in flour mixture and add to vegetable oil, cook over medium heat until no longer pink. add carrots, onion, celery and potatos, sprinkle with thyme.  Add soup, milk, water and bulliion cubes, stir.
Bring mixture to a simmer and cook gently  over medium low heat, for 30 to 40 minutes or until potatos and carrots are tender.
Serve with hot biscuits.