Chicken and Dumpling Casserole

2 C. chicken juices (I utilized the water my chicken cooked in) 

2 lbs. of chicken ( I utilized all thighs, my inclination) 

1 10.5 oz. can cream of chicken soup 

2 T. unsalted margarine, dissolved 

1/2 tsp. dark pepper 

1 C. universally handy flour 

1/4 tsp. salt 

1 C. milk 

Place the chicken in a pot and cover with water. Cover and cook over medium warmth for 60 minutes. Expel chicken from pot, spare the water, and let cool. Shred the chicken and place in the base of a 11x7 preparing dish. Whisk together the flour, drain and spread, pour over the chicken. Whisk together the stock, soup, salt and pepper, pour over the dish, DO NOT STIR. Prepare at 350 degrees for 45-50 minutes. Let sit for a couple of minutes before serving.