In a large bowl, mix together the flour, baking powder, and salt.

Cut the butter into the dry ingredients using a fork or pastry blender until the mixture resembles coarse crumbs.

Stir in the milk with a fork until the dough comes together into a ball.

Generously flour a clean work surface. Roll out the dough thinly using a floured rolling pin.

Using a floured pizza cutter or knife, cut the dough into approximately 2-inch squares. It’s fine if the pieces aren’t perfect.

Use a floured spatula to transfer the cut dumplings onto a heavily floured plate, layering with flour between the dumplings. If not cooking immediately, layer them on a cookie sheet with wax paper and flour, or freeze for later use.

Bring the chicken broth to a boil in a large pot. Add dumplings one at a time, stirring gently as you add them to prevent sticking. The flour on the dumplings will help thicken the broth.

Simmer the dumplings for 15 to 20 minutes, until they are cooked through and no longer doughy.

Stir in the cooked chicken and heat through. Serve warm.