In a large pot, simmer the chicken in water with 1 tbsp salt for 1 hour or until fully cooked. Remove chicken, shred meat, and return bones to the pot to enrich the broth. Strain and reserve 6 cups of broth.
Mix flour, 1 tsp salt, and baking powder. Cut in butter until crumbly. Add milk and stir to form a stiff dough. Roll out thinly on a floured surface and cut into 2-inch squares.
Bring reserved broth to a boil. Drop pastry squares in one at a time, stirring gently. Reduce heat and simmer for 20–25 minutes until pastry is tender.
Add shredded chicken to the pot. Season with pepper and adjust salt if needed. Simmer 5 more minutes. Serve hot.
