Creamy chicken stew sauce mix

STOVE TOP : Combine contents of pouch with 1 cup (250 mL) of water and 2 cups (500 mL) of milk. Set aside. In a large skillet, heat a drizzle of oil over medium-high heat. Brown 750 g (1½ lb) of diced chicken in two batches. Add a minced onion, cook for 1 minute. Add 2 diced carrots, 1½ cups of diced potatoes and 1 diced celery stalk along with the sauce. Bring to a boil, stirring. Reduce heat and let simmer for 35 minutes, stirring occasionally, until desired consistency.