Step 1

In a Dutch oven or soup pot over medium-high heat, add the oil, the butter, the onion, the celery, the carrots, and the garlic and sauté until tender, about 5-7 minutes.

Step 2

Stir the flour into veggie mixture and cook for 1 minute.

Step 3

Stir the chicken broth into the veggie mixture until the flour has dissolved.

Step 4

Add the heavy cream, the Italian seasoning, the mushrooms, the potatoes, and the chicken to the veggie mixture and bring to a boil.

Step 5

Reduce the heat to medium-low and simmer the stew with the lid slightly open, stirring occasionally, for 25 minutes.

Step 6

Take the chicken out of the stew and chop it up.

Step 7

Add the chopped chicken to the stew and season with the salt and the pepper.

Step 8

Serve.