I like homemade Chicken and Biscuits or Chicken and Noodles. For some reason, over the last few years, I can get the gravy to thicken but then it turns watery. I like to add milk to the boiling stock so that it is creamy in nature. What am I doing wrong here? I make a slurry of flour, cornstarch and water to add to the stock and it starts to thicken, but then goes thin. Should I thicken the stock first and then thin with some milk? I wonder if the glutin in the flour is not what it used to be. I never had this problem years ago. Should I thicken the stock and then add the milk? It still tastes good, but it is Chicken and Noodle Soup instead of Chicken and Noodles with gravy.