Make your stock as usual with the carcass, then make the stew. Just cut everything bigger than you would for soup and possibly use less stock.
One of my favourite recipies is: Soften an onion Add chicken Add stock (enough liquid for everything to be floating) and chunks of carrot Simmer until carrot soft Whilst simmering, make dumplings (suet, sr flour and water) with a teaspoom of thyme and some lemon juice Float dumplings on top of stew, replace lid and cook for 10-15 mins
I make mine in the same way as I would normally do, I just don't brown the chicken before I add it to the stew I.e. chop the veg you want in the stew, brown or not, depending on how you like it, add the stock and the already cooked chicken plus herbs etc. Cook until the veg are soft.
I once read an article by a celebrity chef (can't remember which one) saying that chicken stew are always best mad using cooked chicken as it doesn't use an moisture!