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.
Heavily flour a work surface and roll out the dough.
Cut into 2×2 squares with a pizza cutter or sharp knife.
Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot. If the broth is not thick enough, remove some broth into a shaker and add some flour, return to pot.
Add Carrots, Celery, and or Peas! Serve over rice or alone.