Chicken
Cracker Barrel Inspired Chicken and Dumplings
Tender shredded chicken and soft flat dumpling strips in a savory, pale chicken gravy for a simple country-style comfort-food supper.
Inspired by Cracker Barrel
Prep
30 min
Cook
1 hr
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 2 pounds bone-in skin-on chicken breasts
- • 7 cups low-sodium chicken broth
- • 1 small yellow onion, quartered
- • 2 celery ribs, halved
- • 1 medium carrot, halved
- • 2 bay leaves
- • 1 teaspoon kosher salt, divided
- • 1/2 teaspoon black pepper, divided
- • 2 1/2 cups all-purpose flour, plus more for rolling
- • 1 tablespoon baking powder
- • 4 tablespoons cold unsalted butter, cubed
- • 3/4 cup whole milk
- • 1/3 cup heavy cream
View ingredient-by-ingredient match
- 2 pounds bone-in skin-on chicken breastsMissing
- 7 cups low-sodium chicken brothMissing
- 1 small yellow onion, quarteredMissing
- 2 celery ribs, halvedMissing
- 1 medium carrot, halvedMissing
- 2 bay leavesMissing
- 1 teaspoon kosher salt, dividedMissing
- 1/2 teaspoon black pepper, dividedMissing
- 2 1/2 cups all-purpose flour, plus more for rollingMissing
- 1 tablespoon baking powderMissing
- 4 tablespoons cold unsalted butter, cubedMissing
- 3/4 cup whole milkMissing
- 1/3 cup heavy creamMissing
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Method
Recipe notes
This unofficial recreation emphasizes the restaurant dish's flat, pillowy dumplings and chicken-forward pale gravy rather than a vegetable-heavy stew. Flour left on the rolled strips naturally thickens the broth as the dumplings cook.
Planning, storage, and serving
Storage and reheating
Refrigerate within 2 hours in a shallow covered container for up to 3 days. Reheat gently to 165°F with a splash of broth because the dumplings continue absorbing liquid; freezing makes them softer.
Make-ahead tips
Poach and shred the chicken and strain the broth up to 2 days ahead. Make and cook the dumplings on serving day so they stay tender without becoming waterlogged.
What to serve with it
- - Steamed green beans
- - Cracker Barrel Inspired Hashbrown Casserole
- - Simple cucumber and tomato salad
Equipment needed
- - Dutch oven
- - Rolling pin or pasta roller
- - Fine-mesh strainer and instant-read thermometer
Difficulty explained
Poaching the chicken is forgiving, but rolling evenly thin dumplings and adding them without clumping calls for patient handling.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Half-and-half
Use an equal amount of half-and-half for a lighter cream sauce.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Evaporated milk
Use an equal amount of evaporated milk when you want dairy richness with less fat.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- A hard boil tightens chicken breast and clouds the broth, so poach at a gentle simmer and remove the meat at 165°F.
- Thick dumpling strips stay doughy inside; roll to about 1/8 inch and test one before serving.
- Dropping all dumplings into one spot makes them fuse into a lump, so add them individually across the pot.
Nutrition Context
- Chicken supplies substantial protein, while flour dumplings account for most of the carbohydrate in this one-bowl meal.
- Using low-sodium broth makes seasoning easier to control as the liquid reduces and the dumpling flour thickens it.
FAQ
Why are my dumplings tough?
The dough was likely overmixed or rolled too thick. Stir only until it holds together and roll to about 1/8 inch.
Why is the gravy too thick?
Dumplings release flour as they cook. Add warm reserved broth a little at a time until the gravy coats rather than clumps.
Can I use boneless chicken?
Yes, but bone-in chicken gives the broth more body and flavor. Watch boneless breasts closely so they do not overcook.
Can I freeze chicken and dumplings?
It is safe to freeze, but the dumplings become much softer after thawing. Refrigerated leftovers have better texture.
Should flat dumplings be fluffy?
They should be tender and slightly chewy, not airy like drop biscuits and not gummy or raw in the center.
What sides pair best with this dish?
Good pairings include Steamed green beans; Cracker Barrel Inspired Hashbrown Casserole; Simple cucumber and tomato salad. Choose one or two based on how substantial you want the meal to be.