Creamy Chicken Stew

1. Ina dutch oven, cook and stir the chicken, salt, pepper, and paprika in oil, 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 until potatoes and carrots are tender. 2. Remove bay leaf. In a large saucepan, melt butter; wisk 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. serve with biscuits.