Using a fork, whisk the flour, and the chicken flavored Better Than Bouillon with 1/2 a cup of the milk until you have a smooth mixture. Set aside.
In a small saucepan over medium heat, melt the butter.
As soon as the butter is fully melted, add the remaining cup of milk to the saucepan, continually whisking with a fork as the milk heats up.
Once the milk in the saucepan begins to get frothy and boil, slowly add the milk and flour mixture to the saucepan, continually whisking as you add it.
Continue to whisk as the soup begins to bubble and thicken.
Turn off the heat just before the soup reaches your desired consistency. Continue whisking for another minute or two as the soup cools.
Use as a substitute for any recipe that calls for canned cream of chicken soup.