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1. In a large pot bring chicken broth to a boil. While the broth is heating up, prepare the dumplings.
2. In a large bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
3. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with (such as a pizza cutter). You may also want to use a small spatula to lift the dumplings off the cutting surface.
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4. Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top the dough ball. Using a heavily floured rolling pin, roll the dough out thin. Dip your cutter in flour and cut the dumplings into 2 inch squares (they don't need to be perfect, or even all the same size).
5. To cook the dumplings, use the floured spatula to lift each one from the work surface. Drop the dumplings one at a time into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.
6. Lower heat to medium and cook for about 15-20 minutes, or until they're no longer doughy. Add the shredded cooked chicken to the pot and cook an additional 5 minutes, or until chicken is heated.
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