In a large mixing bowl, add the flour, baking powder, and salt. Use a fork to stir it together until everything is combined.

Cut the cold butter into small cubes and add the the flour mixture. Use the fork to cut the butter into the flour. A pastry cutter or food processor may also be used. Do not over work the butter to prevent melting.

Slowly stir in the milk with the fork until a dough starts to form. Use your hands to fold the dough into a ball. Dust extra flour onto your hands and the dough ball to prevent sticking.

Heavily flour a piece of parchment paper. Roll the dough out into a thin sheet, about 1/2" thick. Make sure the dough is covered well enough with the flour. Cut the dough into small squares, about 2"x2". Precision is not necessary.

In a dutch oven, bring the broth to a boil. If you do not have enough broth, top it off with water. Season the broth with salt and pepper. Carefully drop the dumplings into the boiling broth one at a time. They will begin floatig to the top after just a minute or two. Repeat until all dumplings are used.

Add the cooked chicken and stir to combine. Reduce the heat and let it all simmer for 15 to 20 minutes. The broth should thicken from the excess flour on the dumplings.

Serve hot.