In a medium bowl, whisk together 1 cup of heavy cream, 3 tablespoons of flour, and 2 tablespoons of dried milk powder until you achieve a smooth consistency. Set this homemade roux aside.

In a heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onion, carrots, and cubed potatoes. Sauté for about 5-7 minutes until the onions are translucent.

Pour in 4 cups of vegetable stock along with 2 cups of boneless skin-on chicken thighs. Sprinkle in 1 teaspoon of salt, 1 teaspoon of white pepper, and toss in a bay leaf. Bring to a boil.

Reduce the heat to low and let the stew simmer uncovered for 15 minutes.

In a separate pot, bring water to a boil. Par-boil 1 cup of broccoli florets for 1 minute, drain, and set aside.

Add 1 cup of sliced mushrooms to the simmering stew and cook for an additional 5 minutes.

Slowly ladle 1 cup of the hot stew liquid into the bowl with the roux while whisking continuously.

Pour the tempered roux into the pot, stirring well. Allow to simmer for another 5 minutes, then fold in the par-boiled broccoli before serving.