Chicken & White Bean Stew

A very comforting stew, perfect for cold days with lots of veggies and chicken in a creamy broth by Lacey Johnston.
Serves 4

• 2 (14 oz.) cans Chicken Stock
• 1 Yellow Onion, chopped
• 2 Celery Sticks, sliced
• 2 Carrots, chopped into rounds
• 1/2 cup Frozen Peas
• 1/2 cup Cannellini Beans, drained
• 1 cup Water
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 tsp White Pepper
• 2 cups Milk
• 2/3 cup All-Purpose Flour
• 2 Chicken Breasts, cut into 1/2" cubes
• 2 tbsp Olive Oil
• 2 tbsp Butter

1. In a large dutch oven over medium heat, cook chicken for 5 minutes in olive oil. Stirring frequently.
2. Remove chicken with slotted spoon, set aside.
3. Add butter to pan, increase heat to medium-high.
4. Add celery, onion and carrots, saute until onion is tender but not brown.
5. Add dried herbs and flour to pan, stir till flour is dissolved.
6. Add chicken stock, milk, water, beans and peas.
7. Return chickn to pot and bring to a boil.
8. Reduce heat to a simmer, cover and cook 10 - 12 minutes or until chicken is cooked through.