In a large bowl, mix together the flour, baking powder, and salt. Use a fork or pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.
Stir in the milk gradually, using a fork to mix until a dough forms. The dough should come together into a ball.
Lightly flour a clean surface to roll out the dough. Grab a rolling pin and something to cut the dumplings (a pizza cutter works great here!). A small spatula will be handy for lifting them.
Roll out the dough to a thin layer, ensuring it stays well-floured as you roll. Flour your cutter and cut the dough into 2" x 2" squares. They don’t have to be perfect; some might be a little bigger or smaller, and that’s just fine!
Place the dumplings on a floured plate, separating the layers with more flour to keep them from sticking. If you’re making them ahead, stack them on a cookie sheet with wax paper in between, or freeze them like this before transferring to a ziplock bag.
To cook, bring the chicken broth to a boil. Gently drop the dumplings in, one at a time, stirring to prevent sticking. The flour on the dumplings will help thicken the broth.
Let the dumplings cook for about 15-20 minutes or until they’re no longer doughy in the center.
Add the cooked chicken into the pot, stir, and your hearty, comforting chicken and dumplings are ready to serve! Enjoy!