Pour chicken stock into a large pot or dutch oven and place over medium-high heat. Generously flour a large cutting board (or your countertop) with flour and set aside.
In a large mixing bowl, stir together flour, 1/8 tsp Italian seasoning, pepper. Make a well in the middle of the flour, and pour in the oil and milk. Mix until just combined and the dumpling dough pulls together into a slightly moist ball.
Dump the dough onto the floured board and sprinkle with more flour. Thoroughly dust a rolling pin with flour, then roll out the dough to ¼” thickness, adding more flour as needed to keep the dough from sticking to the roller and the cutting board.
Using a pizza cutter or a sharp knife, cut the dough into long strips about 1” wide then cut the strips into sections about 2” long. Sprinkle the dumplings with another light dusting of flour. NOTE: The extra flour is what helps thicken the Easy Homemade Chicken and Dumplings and you’ll be dumping all of it into the pot along with the dumplings.
Bring the chicken stock, 1/8 tsp Italian seasoning, and a pinch of salt and pepper up to a low boil. Gently drop in the dumplings, one at a time, stirring after every handful or so. Sprinkle any remaining flour on the cutting board into the pot, stir, then lower the heat to a simmer. Simmer the dumplings for 15-20 minutes or until the dumplings are cooked through and the sauce starts to thicken, stirring occasionally so the dumplings don’t stick to the bottom of the pot. Add the shredded chicken to the pot in the last 5 minutes of cooking so it can warm through.
Give the Easy Chicken and Dumplings a taste for tenderness and adjust the salt and pepper to your liking. The meal is ready with the dumplings are soft and tender and no longer have a doughy taste.
Serve piping hot with a slice of crusty bread and a nice salad.