Cut the potato into thirds, soak in water, and drain. Cut the carrot into bite-sized pieces. Quarter the onion. Separate broccoli into florets and microwave with 1 tbsp water for 30 seconds. Drain and cool.

Trim excess fat and sinew from chicken thigh, cut into bite-sized pieces, and season with salt and pepper.

Heat oil in a pot over medium heat, add chicken skin-side down, and cook for 1 minute per side. Add potato, carrot, and onion, stir to coat with oil. Add water and seasoning, bring to a boil, cover, and simmer for 8 minutes.

Microwave butter for 30 seconds until melted, then mix in flour to create a roux.

Add milk to the pot, stir, and bring to a gentle boil. Add the roux and stir until thickened.