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The Copycat Cracker Barrel Chicken and Dumplings Recipe is pure nostalgia! It reminds you of home cooked meals like your grandma used to make. Simple, clean, with easy to find ingredients that you already have in your pantry. In this version, we added veggies for color and flavor. Heart and tummy warming, and just plain good!
Why You’ll Love This Copycat Cracker Barrel Chicken & Dumplings
True comfort, simple ingredients. Just a handful of pantry staples come together for big, old-fashioned flavor.
Cracker Barrel taste at home. Skip the road trip this pot tastes just like the original.
All-from-scratch goodness. No canned soup, no shortcuts, only wholesome, homemade flavor.
Cozy and nostalgic. Perfect for cold nights or whenever you’re craving a warm hug in a bowl.
Ingredients for Copycat Cracker Barrel Chicken and Dumplings
- Chicken broth
- Celery
- Onion
- Frozen veggie mix
- Shredded rotisserie chicken
- Bay leaves
- Thyme
- Parsley flakes
- All-purpose flour
- Baking powder
- Salt
- Pepper
- Milk`
How to Make Copycat Cracker Barrel Chicken and Dumplings
1. Place the broth, celery, onion, frozen veggie mix, bay leaves, thyme, parsley flakes, and chicken. Bring to a boil, reduce the heat, and simmer until the veggies are cooked through, about 8 mins. Season with salt and pepper to taste.
2.While the veggies are cooking, make the dumplings.
3.Whisk together the flour, baking powder, and salt in a medium-sized bowl. Add the milk and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for a couple of minutes until no longer sticky.
4.Using a rolling pin, roll the dough to ¼-inch thickness. Using a pizza cutter, cut 1-2 inch squares.
5.Add the dough squares to the simmering broth with veggies and cook for about 20-30 minutes, stirring gently occasionally, until the dough squares are fully cooked and the broth has thickened a little.
How to Store Chicken and Dumplings
If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days. The longer you keep them, the thicker the broth will get, so you may need to add a bit of water or broth before reheating. It is not recommended to freeze this dish!
What if I Want a Thinner Broth?
If you don’t like a thick broth (I prefer a thinner one), just add more broth or make half the amount of dumplings. This way, you’ll enjoy the dumplings in a thinner, soup-like, broth instead of a thick gravy-like broth!
Serving Ideas
- Ladle the chicken and dumplings over creamy mashed potatoes for extra comfort.
- Pair it with a vegetable casserole or simple buttered green beans.
- Finish each bowl with a sprinkle of fresh parsley for color and a hint of brightness.
Frequently Asked Questions
Can I make vegan chicken and dumplings?
Absolutely. Use vegetable broth instead of chicken broth and swap the chicken for mixed vegetables or a plant-based protein. For the dumplings, stir together almond milk and a splash of lemon juice in place of buttermilk.
How do I thicken the broth?
Let it simmer a little longer, or stir in one of these: a splash of heavy cream, a cornstarch-and-water slurry, or a spoonful of flour whisked with a bit of broth.
Why aren’t my dumplings fluffy?
Fluffiness comes from buttermilk. If you used regular milk, the dumplings can turn dense. Stick with buttermilk (or a quick homemade substitute) for light, tender dumplings every time.
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Cracker Barrel Chicken and Dumplings
This dish is pure nostalgia! It reminds you of home cooked meals like your grandma used to make. Simple, clean, with easy to find ingredients that you already have in your pantry.
Ingredients
For the broth:
- 6 cups chicken broth
- ⅓ cup celery, chopped
- ¼ cup onion, finely chopped
- 2 cups frozen mixed veggies
- 2 cups shredded rotisserie chicken
- 2 bay leaves
- 2 thyme sprigs
- 2 tsp parsley flakes
- Salt and pepper to taste
For the dumplings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup + 2 tbsp milk
Instructions
- Place the broth, celery, onion, frozen veggie mix, bay leaves, thyme, parsley flakes, and chicken. Bring to a boil, reduce the heat, and simmer until the veggies are cooked through, about 8 mins. Season with salt and pepper to taste.
- While the veggies are cooking, make the dumplings.
- Whisk together the flour, baking powder, and salt in a medium-sized bowl. Add the milk and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for a couple of minutes until no longer sticky.
- Using a rolling pin, roll the dough to ¼-inch thickness. Using a pizza cutter, cut 1-2 inch squares.
- Add the dough squares to the simmering broth with veggies and cook for about 20-30 minutes, stirring gently occasionally, until the dough squares are fully cooked and the broth has thickened a little.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgCarbohydrates: 59gFiber: 5gSugar: 4gProtein: 30g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.