Add the chicken broth and water to a large stock pot. Bring to a boil over high heat.
Then add the chicken breasts and reduce the heat to medium. Boil uncovered until the chicken is cooked through.
While the chicken is cooking, whisk together the flour, baking powder and salt together in a mixing bowl. Then add in the butter with a fork or a pastry blender until incorporated. Stir in the milk until a dough is formed.
Flour out a work surface. Roll the dough out flat with a rolling pin. Slice with a pizza cutter or a knife into similar size squares.
Remove the chicken from the pot (make sure it’s cooked through) and set aside.
Drop the dumplings into the pot, one at a time, to keep the dumplings from sticking to each other. Cook for 15-20 minutes until the dumplings float and a toothpick inserted into the dumplings comes out clean.
While the dumplings are cooking, shred the chicken and return it back to the pot.
Season the chicken and dumplings with more salt and pepper if needed. Then serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.