1 whole chicken
Carrots
Celery
Onion
Potatoes
Parsley

Boil chicken until done. Save 3 cups of broth. Toss skin, tear meat in pieces. Set aside. Cook as many veggies as you want to match amount of meat for a good sized stew.

Make roux of 1/2 stick butter, 1 cup milk and 1/4 cup flour. Put butter in saucepan with flour until you have a paste. Add milk gradually whisking it in. Add broth, meat, veggies and seasonings. Thicken more if needed. Ten minutes before serving, make dumplings and add to boiling stew. Don't cook longer than 10 minutes.

Biscuit mix or homemade, 2/3 cup biscuit mix and 2 cups milk.