Start by combining 1 cup of cubed potatoes, 1 cup of sliced carrots, 1/2 cup of sliced celery, 1/2 cup of chopped onion, and 1 teaspoon of minced garlic in a Dutch oven. Add a 15-ounce can of chicken broth, a 10 1/2 ounce can of cream of chicken soup, and 1/2 teaspoon each of salt, pepper, and poultry seasoning.

Bring the mixture to a gentle boil, then reduce heat to a simmer for about 20 minutes, until vegetables are semi-tender.

While the vegetables simmer, melt 1 tablespoon of butter in a medium skillet over medium heat. Add 1 pound of cubed chicken breast and cook until no longer pink, turning occasionally.

Once the chicken is cooked through, add it to the vegetable mixture along with 1 cup of frozen peas.

Cover the Dutch oven and simmer until all vegetables are tender and the broth has thickened slightly.

Ladle the stew over warm, freshly baked biscuits to serve.