Cracker Barrel Chicken and Dumplings Recipe Copycat

My First Time Making Dumplings

I learned to make dumplings from my own grandma. My first batch was a sticky mess. I thought I had ruined everything.

But you know what? They still tasted wonderful. It taught me that food made with love is always good enough. This matters because cooking should be fun, not perfect.

Let’s Make the Dough

First, mix your flour, baking powder, and salt. Then add the butter. Use a fork to mix it all up until it looks like crumbs.

Now pour in the milk. Stir it just until a soft dough forms. Don’t worry if it’s a bit sticky. That’s just how it should be.

The Fun Part: Shaping Your Dumplings

Put a lot of flour on your counter. Roll the dough out thin. Then, cut it into little squares with a pizza cutter.

I still laugh at that. My squares were all different shapes. It doesn’t matter one bit. They all taste the same when they’re cooked.

What’s your favorite shape to cut? I’d love to hear about it.

Cooking It All Together

Get your chicken stock boiling in a big pot. Carefully drop your dumplings in, one by one. Give the pot a gentle stir as you go.

Let them cook for about 20 minutes. Doesn’t that smell amazing? The whole house will feel warm and cozy. This is what I call comfort food.

A Little Secret for the Broth

While the dumplings cook, they thicken the broth. This makes it so rich and silky. It’s my favorite part of the whole dish.

Fun fact: The starch from the dumplings thickens the soup all by itself. You don’t need any extra flour. Isn’t that clever?

Do you like your soup brothy or thick? Tell me your preference.

Time to Eat!

Stir in your cooked chicken last. Let it all get warm together. Then, dish it up into big bowls.

A little sprinkle of green parsley on top makes it look so pretty. This matters because we eat with our eyes first. It makes the meal feel special.

Who will you share this cozy meal with? I always think it tastes better with family.

Ingredients:

Ingredient	Amount	Notes
Flour	2 cups	For the dumpling dough
Baking powder	½ tsp	For the dumpling dough
Salt	Pinch	For the dumpling dough
Butter	2 tbsp	For the dumpling dough
Milk	1 cup	For the dumpling dough
Chicken stock	2 quarts	For cooking the dumplings
Cooked chicken	3 cups	Shredded or chopped
Parsley	For garnish	Fresh, chopped

My Cozy Cracker Barrel Chicken and Dumplings

This recipe always reminds me of rainy afternoons at my grandma’s house. The whole kitchen would fill with the most wonderful smell. It felt like a warm hug from the inside. I make it now when my own grandkids visit. They love watching me roll out the dumplings. It is much easier than it looks, I promise.

Let’s start with the dumplings. They are the heart of this dish. Do not worry about making them perfect. My grandma always said, “Raggedy dumplings taste the best.” I still laugh at that. Here is how we make them.

Step 1: Grab a medium bowl. Whisk your flour, baking powder, and salt together. Now add the butter. Use a fork to mash it in. You want it to look like little crumbs. This makes the dumplings so tender.

Step 2: Pour in the milk. Stir it just until a sticky dough forms. Do not overmix it. (My hard-learned tip: A shaggy dough makes fluffy dumplings. A smooth one makes them tough!). Now, flour your counter really well. Turn that sticky dough right onto it.

Step 3: Roll the dough out until it is about a quarter-inch thick. Use a pizza cutter to slice it into squares. They do not have to be perfect. I like using a floured spatula to lift them. Stack them on a plate with a little flour between layers.

Step 4: While you did that, your chicken stock should be boiling. Carefully drop each dumpling in, one by one. Give the pot a gentle stir now and then. Let them cook for 15 to 20 minutes. They will puff up and get tender. Doesn’t that smell amazing?

Step 5: Stir in your cooked chicken. Let it all get warm and cozy together for about 5 more minutes. That is it! Ladle it into bowls and top with fresh parsley. Do you have a favorite cozy meal for a rainy day? Share below!

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Feel like playing with your food? Here are some of my favorite ways to change it up. They are all so simple and tasty.

The Veggie Lover: Swap the chicken for a big bag of frozen mixed vegetables. Peas and carrots are just perfect in there. It becomes a whole new meal.

The Cozy Herb: Add a big spoonful of dried thyme to your dough. It makes the whole kitchen smell like a holiday. My grandson calls this the “Christmas version.”

The Creamy Dream: Stir in a half-cup of heavy cream at the very end. It makes the broth so rich and silky. This is my daughter’s absolute favorite. Which one would you try first? Comment below!

How to Serve Your Masterpiece

A bowl of this is a meal all by itself. But I love making a little feast. A simple side salad with a tangy vinaigrette is lovely. It cuts through the richness. Buttery cornbread muffins are another must for dipping.

For a drink, a tall glass of sweet iced tea is the classic choice. It just feels right. If you are feeling fancy, a crisp Chardonnay wine pairs beautifully. It sips nicely between bites of that savory broth. Which would you choose tonight?

Keeping Your Chicken and Dumplings Cozy

This recipe makes a big, happy pot of food. You will likely have leftovers. Let the soup cool completely before you put it in the fridge. It will stay good for about three days. You can also freeze it for a cold night. I use old yogurt containers for freezing. They are the perfect size for a single serving. My first time, I put the whole hot pot in the fridge. The lid warped from the heat. I learned my lesson the hard way.

Batch cooking this meal saves you on a busy weeknight. Just pull a container from the freezer. You will have a warm, home-cooked meal in minutes. This matters because it brings comfort to a hectic day. It feels like a hug from your past self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Dumpling Troubles

Sometimes, our cooking does not go as planned. Do not worry. I have some easy fixes. If your dumplings are too sticky, just use more flour. Flour your hands, the rolling surface, and the knife. I remember when my first dumplings turned into one big dough ball. It was a funny mess. We just called it chicken and dough blob.

If the broth is too thin, mix a tablespoon of flour with some cold water. Stir this paste into the simmering soup. It will thicken up nicely. If the dumplings are tough, you may have over-mixed the dough. Stir the dough just until it comes together. This matters for soft, fluffy dumplings. Getting it right builds your cooking confidence. A good result makes you feel like a real chef. Which of these problems have you run into before?

Your Chicken and Dumplings Questions, Answered

Q: Can I make this gluten-free?
A: Yes. Just use your favorite gluten-free flour blend. It works very well.

Q: Can I make the dough ahead?
A: Absolutely. Make the dough squares and keep them in the fridge for a few hours.

Q: What can I use instead of butter?
A: You can use shortening or even chicken fat for a richer taste.

Q: Can I double the recipe?
A: Of course. Use a very large stockpot so the dumplings have room to cook.

Q: Any extra tips?
A: A dash of black pepper at the end is my secret. Fun fact: My grandpa always said pepper makes the flavor pop. Which tip will you try first?

Share Your Kitchen Success

I hope you love making this recipe. It is a piece of my kitchen that I share with you. Nothing makes me happier than seeing your creations. Please tell me all about your experience. Did your family enjoy it? Did you add your own special twist? I would love to see a picture of your beautiful bowl. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Cozy Kitchen. Happy cooking!

—Olivia Hartwell.