2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 tablespoons salted butter, diced
A little less than a cup of milk
2 quarts chicken broth
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Creole seasoning
3 cups cooked and shredded chicken

Using an electric mixer, combine flour, baking powder and a pinch of salt in a large bowl. Cut in butter, then slowly stir in milk until dough ball forms. Knead on a floured surface until smooth, then roll out to desired thickness. The thinner they are, the better and faster they cook. Cut into squares. 

In a large stock pot, bring broth and seasoning to a boil. Drop in dumplings a few at a time so they don’t stick together. Add chicken and cook 20 to 30 minutes until dumplings are cooked through.