Help Bumping up FG post primary fermentation

Ive recently brewed up a ordinary bitter, OG 1.047.

However during my doughing in process I must have knocked my false bottom off the tap arrangement in my cooler style mash tun. When it came to draining/sparging I had to remove my mash into a bucket, while I removed and de-clogged my tap. This meant the mash went waaaay below the 153 I was converting at.

Long story short (with no infection) my trusty dry Nottingham ale yeast has taken me down to a stupidly low FG of 1.001. Its really dry and would like to know any ways of bulking it up again.

Ive heard about maltodextrin, however I cant seem to find how much is required for a 5 gallon batch.

Would dry hopping also add some mouthfeel due to the oils?

The batch went into secondary yesterday.

Thanks in advance