Heat a large, heavy skillet over medium high heat. Add the butter and swirl it around the skillet so the entire bottom is coated.

Once butter is melted add the panko and garlic powder and cook, stirring regularly, for about 3-4 minutes or until the breadcrumbs become golden brown.

Remove from pan and set aside.

Melt 1 tablespoon of butter in the skillet over medium high heat.

Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 teaspoon of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Then remove from skillet.

Reduce heat to medium. Add the last 1 tablespoon of butter into the skillet with the onion and celery.

Cook for 4-5 minutes stirring regularly until the onion and celery start to soften and become translucent.

Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.

Stir in the chicken broth and mix until flour is dissolved. Slowly stir in the cream, then add the remaining 1 teaspoon salt and ¼ teaspoon thyme.

Bring to a simmer.

Once it is simmering, reduce the heat to low. Then stir in the chicken and mixed vegetables and bring back to a simmer. Allow to simmer for about 5 minutes or until the broth has thickened and the chicken is fully cooked.

Turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.