Chicken Stroganoff

5 boneless chicken thighs, diced (or use 3 breasts if you like or mix)
1 TBSP canola oil
3 cups chicken gravy mix (I like Pioneer or McCormicks)
1 medium or large potato, peeled and diced (or don’t peel)
2-3 carrots, diced
1 TBSP flour
1 cup milk
Cavendar’s Greek seasoning (use about 2 tsps)

Heat canola oil in large deep saucepan over medium high heat. Add diced chicken thighs and season with Cavendar’s. Stir the chicken every couple of minutes. Meanwhile, dice the potato and carrots and add to the chicken. Stir fry the veggies and chicken another 5-10 minutes or until the chicken is completely cooked and the veggies start to soften. Sprinkle flour over the chicken and vegetables, stir and cook another minute. Slowly pour in the milk while you are stirring the mix. Prepare the chicken gravy mix according to the package directions. Stir this into the pot, raise the temperature, and bring the whole thing to a boil, stirring pretty often. As soon as it starts to boil, reduce the heat and let it simmer about 5 minutes until the gravy is thick. Serve over rice.