Created by Kerfuffle-Upon-Wincle (KUW) on October 18, 2014
Step 1: Place a whole chicken in a medium-large pot with 3 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to simmer and cook covered until chicken is tender, about 45 minutes.
Step 2: Remove chicken from pot to a plate.
Step 3: RESERVE 2 cups broth.
Step 4: Place chicken in the refrigerator until cool enough to remove the meat from the bones.
Step 5: Preheat oven to 350F.
Step 6: In a 13x9 Pyrex dish, layer melted butter, boneless chicken meat, drained vegetables, and chopped onion.
Step 7: In a large measuring cup, combine condensed soup, 2 cups RESERVED chicken broth, thyme leaves, and black pepper.
Step 8: Pour soup mixture over chicken and vegetables in the dish. Do not stir.
Step 9: Whisk flour and milk until well mixed; Pour over all. Do not stir.
Step 10: Bake uncovered at 350F for 1 hour.