For the broth, fill large boiler with water. Place 4 chicken breasts in water. Add a dash of olive oil, salt and fresh cracked black pepper. Bring to a boil. Allow broth to boil for 1 hour to 1 1/2 hours.
Next, preheat the oven to 350°. Take the remaining 4 chicken breasts and place them on a non-stick baking pan. Rub each piece with olive oil. Sprinkle with salt and fresh cracked black pepper. Bake chicken for 1 hour to 1 hour and 20 minutes. Remove chicken from the oven and allow it to rest. When chicken has cooled, remove the skin and bones. Chop chicken into small pieces and set to the side.
Remove chicken breasts from the broth. (This chicken will not be used in the chicken and dumplings. I use it for chicken salad or other yummy chicken dishes!).
Drain the broth to remove particles and pour it back into the boiler. Add the chopped chicken into broth. Add the large can of chicken broth, 1/2 stick of butter, cracked pepper and return to a rolling boil. One by one, add frozen dumplings. Allow dumplings to cook according to package directions or until thickened. Enjoy!