Chicken Pot Pie Stew

In an effort to re-imagine some of our favorite old recipes, I've once again called upon SkinnyTaste.com for help.  I took the veggies from my Chicken Stew & Dumplings recipe, the soup base from SkinnyTaste's Chicken Pot Pie Soup, and replaced the dumplings with Bisquick's garlic-cheddar biscuits. What resulted was very similar to my original, but definitely tastier. Just an enhancement, really.

Ingredients:

• 1 tsp olive oil
• 1 tbsp dried minced onion
• 1 garlic clove, minced
• 1 lb chicken tenderloins, cubed
• 2 russet potatoes, peeled and cubed
• 1 cup baby carrots, diced
• 1 (8-oz) can cut green beans, drained
• 1 (8-oz) can corn, drained
• 1/4 cup flour
• 2 cups water 
• 4 cups fat-free milk
• 3 cubes chicken bouillon (or 3 tsp granules) 
• fresh ground pepper
• pinch of thyme
• pinch of paprika
• salt (I used Nature's Seasons) to taste

Directions:

1. In a small bowl, create a slurry by combining 1/2 cup of the cold water with the flour; whisk until well blended. Set aside.
2. In a large pot, add the olive oil, dried onion, and minced garlic over medium heat and stir until it begins to brown. 
3. Add diced chicken; cook through.
4. Add potatoes and carrots and cook on medium for 3-5 minutes, stirring regularly, until ingredients begin to brown and stick to the pot.
   
5. Pour remaining 1-1/2 cup water and the milk into the pot and slowly bring to a boil. 
6. Add green beans, corn, chicken bullion, thyme, pepper, paprika, and salt; return to a boil.
   
7. Cover and simmer on low until vegetables are soft, about 20 minutes. 
8. Slowly whisk in slurry, stirring well. Cook another 2-3 minutes, until stew thickens. Adjust salt and pepper to taste and serve with garlic-cheddar biscuits.