Copycat Cracker Barrel Chicken and Dumplings
Copycat Cracker Barrel Chicken and Dumplings made the old-fashioned way, with flat, rolled-and-cut dumplings simmered in a rich chicken broth. It feeds four from pantry staples.
Servings 4
Calories 500kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons butter cut into small slices
- Salt and pepper
- 1 cup whole milk
- fresh parsley to serve
Instructions
- Add the chicken breast and broth to a large pot and bring to a boil. Cook for 25 minutes, or until all the chicken is cooked through.1 pound boneless skinless chicken breasts, 6 cups chicken broth
- While the chicken is cooking, whisk together the flour, baking powder, and salt together in a mixing bowl. Then add in the butter with a fork or a pastry blender until incorporated. Stir in the milk until a dough is formed.2 cups all-purpose flour, ½ teaspoon baking powder, 2 tablespoons butter, Salt and pepper, 1 cup whole milk
- Transfer the dough to a floured surface and roll it thin with a rolling pin - cut it into uneven triangles with a pizza cutter.
- Remove the chicken from the pot and add the dumplings, one at a time, and cook until they begin to float - about 15 minutes.
- Shred the chicken and bring it back to the pot. Adjust salt and pepper based on your preference.
- Serve with fresh parsley and enjoy!fresh parsley
Notes
- Cook the chicken to an internal temperature of 165°F (74°C) at its thickest point.
- Keep the broth at a gentle simmer while the dumplings cook; a hard boil breaks them apart.
- Mix the dumpling dough just until it comes together, or the dumplings turn tough.
- Use cold butter, cut small, for tender dumplings.
- For a thicker broth, remove a cup of the broth, whisk in a tablespoon of flour, then stir it back in; for a thinner one, add a splash more broth.
- Any milk works in place of whole milk, including non-dairy, with a slight change in texture.
- Get the leftovers into the fridge within two hours of cooking, or within one hour if your kitchen is above 90°F (32°C), and cool it in shallow containers rather than leaving it out to reach room temperature.
Nutrition
Calories: 500kcal | Carbohydrates: 55g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 360mg | Potassium: 884mg | Fiber: 2g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 4mg