In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, melt butter; cook chicken until chicken juices to run clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender. Yield: 4-6 servings.