Add the chicken to a large pot and pour in the chicken broth. Season with garlic powder, onion powder, salt, and black pepper. Bring to a boil over medium-high heat.

Reduce heat to medium-low, cover the pot, and simmer for 20 to 25 minutes until the chicken is cooked through to 165°F.

Remove chicken from the pot and shred into large pieces using two forks.

Whisk the cream of chicken soup, heavy cream, and butter into the hot broth until smooth. Keep the pot at a gentle simmer over medium-low heat.

In a large bowl, combine the flour, baking powder, and salt. Add the melted butter and milk and stir until a soft dough just comes together. Do not overmix.

Turn the dough out onto a lightly floured surface and roll to ⅛ inch thickness. Cut into 1×2-inch strips.

Return the shredded chicken to the pot. Drop the dumpling strips one at a time into the simmering broth, stirring gently.

Cover and cook on medium-low heat for 15 to 20 minutes, stirring occasionally, until dumplings are cooked through and broth has thickened.

Taste and adjust seasoning as needed. Serve hot.