Creamy Chicken Stew

2 tablespoons cooking oil
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
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 or margarine
3/4 cup all-purpose flour
Warm biscuits

Heat oil in a Dutch oven; add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned; drain. Add 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. Remove bay leaf. In a saucepan, melt butter; mix in flour.

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. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over biscuits. Makes 8-10 servings.