Prepare the roux by whisking together heavy cream, flour, and dried milk powder until smooth. Set aside.

Heat vegetable oil in a pot over medium heat. Add onions, carrots, and potatoes, stirring for 5 minutes.

Pour in vegetable stock, add chicken thighs, salt, white pepper, and bay leaf. Bring to a gentle boil.

Once boiling, reduce heat and simmer for 15 minutes. Stir occasionally.

Par-boil broccoli for 1 minute until bright green. Drain.

Stir in mushrooms and cook for 1-2 minutes until tender.

Temper the roux with hot stew liquid, whisk until smooth, then pour back into the pot.

Gently stir and simmer for another 5 minutes until thickened.

Add par-boiled broccoli and heat through for 2 minutes before serving.