...just a carrot, a couple ribs of celery, eight button mushrooms (quartered), onions, garlic, leftover chicken, green chiles, chicken broth, and a can of those biscuits that you pop into the oven.
Saute the veggies in a pan with some olive oil. Add the chicken broth and let simmer until the broth has reduced. (See the little chef on the burner cover? He plays the violin for me while I cook. His name is Guiseppe.)
Mix a couple tablespoons of cornstarch with some cold water. Stir until it's all mixed up. This is called a slurry and it will thicken the stew. If you make the slurry and let it sit for very long, it'll set up (you could set brick walls with this stuff!). So, before you add it to the pan, give it another stir.
Pour the stew into an oven-safe dish and top with the biscuits. Cut them up to make them fit. I sprinkled some paprika and parsley on top of mine.