chicken stew

this stew was awesome! it should serve 4-6, and you can use it for filling in pot pies, pocket pies, or in a bowl with a spoon.
step 1-making the stock:
i took 2 bone-in chicken breasts and 1 drum stick. i chopped 1/4 onion, 1 clove garlic, 1 t of kosher salt, a dash of white pepper, some ground black pepper, and a dash of paprika, and added enough water to cover the chicken.
bring to a boil, then simmer for 1 hour.
when completed, strain out the chicken, de-skin and de-bone, pull apart to serving sized pieces and add back to the pot with the stock.
step 2-add the goodies:
add 1 peeled and cubed potato and 2 carrots. bring to a boil again and simmer for about 30 mins. take off the head and add as much frozen corn and peas you desire (and any other frozen vegetable of your liking)
step 3-create a roux:
in a medium sauce pan, add 1 stick of butter, cut in thirds, and 1/2 cup of flour. on low/medium heat-combine with a whisk.
step 4-make it work:
i prefer to strain all of the contents out and place in another bowl, and then combine the stock with the roux with a whisk. when combined to a medium thickness-add the contents back, stir-and enjoy!
i used this for filling for my pocket pies i made-and i had just enough left over-so i made myself my own little pot pie. i took the filling and placed them into an oven safe glass bowl, and then topped it with the pie dough, pinched the sides, and baked at 350 for 35 mins. YUM!