In a Dutch oven over medium heat, melt 2 tablespoons of the butter, then add broth, onion powder, garlic powder, and ½ teaspoon pepper. Cover and bring to a boil. Add chicken, reduce heat to medium, and replace lid. In a medium bowl, whisk ½ cup milk into ¾ cup of the flour, then add another 2½ cups milk, whisking until smooth. When chicken is cooked through, stir flour/milk mixture into the pot, then add frozen vegetables; replace lid.
Melt remaining tablespoon of butter in microwave. Using the same medium bowl, combine remaining 1 cup flour with baking powder, poultry seasoning, ¼ teaspoon pepper, and salt, then mix in the remaining ½ cup milk and melted butter, just until a wet dough forms. Remove lid from pot on stove and give it a stir; if it’s too thick, mix in a bit of water until desired consistency is reached. Scoop up small spoonfuls of the sticky dough and lay each dumpling on the liquid's surface. Cover and let dumplings steam until fluffy and cooked through, about 10 minutes. Turn heat to low and leave covered until ready to serve.
Per serving: 453 calories, 14 grams fat (7 grams saturated fat), 43 grams carbohydrates, 119 milligrams cholesterol, 1,261 milligrams sodium, 3 grams fiber, 38 grams protein.
