On a small cutting board, cut the chicken breast into chunks and set aside.

Next, whisk together the cream of mushroom soup and chicken stock in a mixing bowl and set aside.

Next, snap the ends off of the green beans and discard. Snap the beans in half or thirds depending on size.

Next, prep the other vegetables: chop celery, dice an onion, chop carrots, mince garlic, peel & chop potatoes into chunks and set aside. Open the can of corn and drain the juices, set aside.

Add the butter to a dutch oven over medium heat.

Once the butter is melted, add the chicken, celery, onion and garlic. Stir to combine and cook for one minute.

Next, add the remaining vegetables to the pot.

Pour the cream of mushroom and stock mixture over the stew ingredients in the pot.

Season with salt, pepper and poultry seasoning.

Next, add the water to the pot, cover with a lid and bring to a low boil. Reduce heat to a simmer and cook for one hour.

Finally, add the heavy cream, stir to incorporate with the rest of the ingredients. Remove the pot from the heat.

Serve stew hot.