Preheat conventional oven to 350 degrees F. In stockpot, combine chicken, stock, carrots, mushrooms, bay leaves, thyme and parsley. Cover; simmer 1 hour. Remove bay leaves. Combine flour and water and adjust consistency. Add in remaining ingredients. Bring water to a boil and cook potatoes; drain and beat with milk until fluffy.

 

Portion about 1-1/2 cups stew into each of 48 (or 96) individual casseroles. Place potato mixture in pastry bag. Pipe border of potatoes around edge of casserole. Place in 400 degree F for 15 minutes until browned.

 

Variation: stew may be prepared entirely in two 20" x 12 x 2" pans (4 pans for 96 servings) and bake in preheated oven for 1 hour or until tender. Pipe potatoes in 4 oz portions on top of stew. Return to oven to brown. If frozen vegetables are used, stir in after thickening stew.