Instructions

1. Chop or tear leftover chicken into small pieces. Set the chicken aside while you prepare the stew.

2. Turn a burner on medium and melt a small amount of butter or oil in a large saucepan. Add your choice of chopped vegetables, such as leeks, onions, carrots, celery and potatoes, to the pan and saute the vegetables until they are tender.

3. Place all-purpose flour in a bowl, then slowly whisk in chicken broth or stock. Use approximately 1/4 cup of flour and 1 can of chicken broth. You can also mix the flour and broth in a jar with a tight lid. Shake it until the mixture is lump-free, then stir it gradually into the vegetables.

4. Add milk, then turn the heat to medium-high and stir constantly until the mixture is thick and bubbly. Stir in salt and pepper and your choice of fresh or dried herbs such as thyme, sage, parsley or basil. Stir the chicken into the stew.

5. Stir in additional broth if the stew is too thick. You can also blend in a small amount of white wine. Turn the burner to medium-low and cook the mixture for 2 or 3 minutes, stirring frequently, to blend the flavors.

6. Ladle the stew into serving bowls, then garnish the stew with freshly ground black pepper or fresh parsley sprigs. Serve the stew steaming hot.