Chicken 'n' Dumplings -- Cracker Barrel Style

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Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

I haven't tried this yet, but these are supposed to be the same as the Cracker Barrel meal which I LOVE. It's just chicken and dumplings and creamy white gravy at the end. I got this off of the Post-Gazette website. They noted that they found that they needed about 3/4 cup more flour than the recipe called for. They added 1/4 cup of flour at a time to get the dough to rolling consistency and added 1/2 teaspoon of baking powder.

Ingredients Nutrition

Directions

  1. Bring water to a boil in a large pot.
  2. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
  3. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  4. The liquid will reduce by about one third.
  5. When the chicken has cooked, remove it from the pot and set it aside.
  6. Strain the stock to remove all the vegetables and floating scum.
  7. You want only the stock and the chicken, so toss everything else out.
  8. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
  9. Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
  10. For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
  11. Stir well until smooth, then let the dough rest for 5 to 20 minutes.
  12. Roll the dough out onto a floured surface to about a 1/2-inch thickness.
  13. Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
  14. Use all of the dough.
  15. The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
  16. Simmer for 20 to 30 minutes until thick. Stir often.
  17. While the stock is thickening, the chicken will have become cool enough to handle.
  18. Tear all the meat from the bones and remove the skin.
  19. Cut the chicken neatly into bite-size pieces and drop them into the pot.
  20. Discard the skin and bones.
  21. Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
  22. You want big chunks of chicken in the end.
  23. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
  24. Serve with your choice of steamed vegetables, if desired.
Most Helpful

5 5

I just made this for the family today. First time EVER making dumplings and it couldn't be easier. I had 2 leftover rotisseire chickens from Sunday dinner so I threw them in a pot with a quartered onion, let simmer for 30 minutes and pulled the meat from the bones. I strained the broth (added chicken base to flavor) and placed the chicken back in the broth. The dough is super sticky, so I cut back 2 Tbl. of milk and added 2 Tbl. of flour, threw it all in the processor and dumped it on a well floured counter. My 3 teens loved it and my daughter said it tasted better than CRACKER BARREL. This is a keeper!

5 5

Absolutely yummy! I did take Pittsburgh68's advice on the dumplings by adding 2 Tablespoons Flour and did not add the last 2 Tablespoons of Milk called for in the original recipe. The dumplings were perfect. I can't wait to have my extended family over to have this dish!

5 5

I've made this recipe several times over the past year and just realized that I've never rated it. It's delicious! I use two packages of chicken tenderloin. (I probably get about 10 pieces or so.) I've added rosemary sprigs to the broth in the past. And sometimes I use a mixture of stock and water for the broth, especially since I don't use bone-in chicken. The consistency of the broth really thickens up well when you add the dumplings. I don't always roll out the dough...sometimes I "quasi" roll it out, and then just spoon chunks into the broth. This recipe really is yummy!