In a medium-sized bowl, place the flour, baking powder, salt, pepper, dried parsley, and butter pieces.

Using two knives or a pastry cutter, cut butter into the flour until it resembles sand.

Pour in the milk and mix until well combined and a moist dough ball is formed. Place the ball onto a well-floured surface.

Using a rolling pin dusted with flour, roll the dough until thin.

Cut the dough into 2-inch squares. I use a pizza cutter.

To pick up the squares, I recommend using a small metal spatula dusted with flour. Place the cut squares in a plate dusted with flour so they won’t stick together.

Bring the chicken broth to a boil and drop the squares carefully into the boiling broth.

Once all the dumplings are into the broth, carefully add the cooked shredded chicken and let it all simmer until the dumplings are cooked through. check the seasoning and add salt and pepper if needed