In a saucepan heat 1 1/2 cups of the chicken stock.
In a small bowl combine the remaining 1/2 chicken stock with the 1/4 cup of cornstarch. Be sure to add the liquid to the dry, this will help prevent your gravy from becoming lumpy.
Pour the cornstarch mixture to the heated chicken stock. Add seasoning, salt and pepper, allow liquid to begin to boil.
Reduce the heat to simmer, add milk.
Continue to stir until the gravy becomes the desired consistency.