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You could add a few flavouring vegetables to your butter before you add the flour for the roux. A small amount of celery, twice as much of carrot and onion, do not brown of course. As you say use the chicken stock with milk, you should use bouqet garni a faggot of your favorite herbs... bayleaf, a few cracked white pepper corns and sneak in a little dry sherry.
Pass through a sieve, add your finely diced cooked chicken swirl in some fresh cream and sprinke on some very finely diced parsley.
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