Cracker Barrel Chicken And Dumplings With Biscuits Recipe

Cracker Barrel Chicken and Dumplings with biscuits is a clever, time-saving hack that replicates the iconic Southern restaurant favorite using refrigerated dough. Ideally the biscuit pieces should be flattened by hand before boiling to ensure they expand into tender, flat dumplings rather than puffy balls.

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Cracker Barrel Chicken And Dumplings With Biscuits Recipe Ingredients

• 1.5 lbs (680g) cooked chicken, shredded or cubed
• 6 cups (1.5L) chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (16.3 oz) refrigerated flaky layers biscuits (such as Pillsbury Grands)
• 2 tbsp unsalted butter
• 1 tsp onion powder
• ½ tsp poultry seasoning
• Freshly ground black pepper to taste

How To Make Cracker Barrel Chicken And Dumplings With Biscuits Recipe

1. Create the Broth Base: In a large pot or Dutch oven, combine the chicken broth, cream of chicken soup, butter, onion powder, and poultry seasoning. Bring the mixture to a steady boil over medium-high heat.
2. Prepare the “Dumplings”: Open the can of biscuits and separate them. Take each biscuit and press it down with your palm until it is about $1/4$-inch thick. Use a knife or kitchen shears to cut each flattened biscuit into 3 or 4 long strips.
3. The Flour Trick (Optional): Lightly toss the biscuit strips in a tablespoon of flour. This extra starch helps thicken the broth into a rich, restaurant-style gravy as they cook.
4. Boil the Dough: Drop the biscuit strips into the boiling broth one at a time. Gently push them down with a spoon so they are submerged.
5. Simmer: Once all the strips are in, reduce the heat to medium-low. Cover the pot with a lid and simmer for 15–20 minutes. Do not stir too often, as you don’t want to break the tender dough.
6. Add the Chicken: Gently fold in the shredded cooked chicken and add plenty of black pepper. Continue to simmer for 5 minutes until the chicken is heated through and the sauce is thick and creamy.
7. Serve: Ladle into bowls and serve while steaming hot.

Recipe Tips

• Flattening is Key: If you don’t flatten the biscuits, they will remain round and “bready.” Flattening them allows them to cook through more evenly and mimics the flat-rolled texture of the original Cracker Barrel recipe.
• Don’t Overcrowd: If your pot is too small, the biscuit strips will stick together and form one giant dough ball. Use a wide pot so they have room to float and expand.
• The Sizzle Test: Make sure the broth is at a full boil when you start dropping the biscuits in. If the liquid is too cool, the dough will start to dissolve rather than setting into a dumpling shape.
• Pepper is Priority: Cracker Barrel dumplings are known for being quite peppery. Be generous with the black pepper at the very end to get that authentic flavor profile.

What To Serve With Cracker Barrel Chicken And Dumplings

Side dishes for biscuit-based chicken and dumplings are traditional Southern staples that round out a filling family meal. Ideally the turnip greens should be seasoned with smoked turkey or fatback to offer a bitter, savory contrast to the creamy chicken and dough.

• Slow-simmered turnip or collard greens
• Whole kernel corn with butter and chives
• Roasted carrots with a honey glaze
• A crisp coleslaw with a vinegar-based dressing

How To Store Cracker Barrel Chicken And Dumplings

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The biscuits will continue to swell and absorb the gravy, so it will be very thick the next day.
• Reheat: Place the desired portion in a saucepan with a splash of milk or broth. Heat gently over low heat, stirring occasionally to prevent sticking.
• Freeze: This recipe does not freeze well. The refrigerated dough becomes spongy and the cream-based gravy often separates once thawed.

Cracker Barrel Chicken And Dumplings Nutrition Facts

• Calories: ~415 kcal (per serving)
• Carbohydrates: 36g
• Protein: 30g
• Fat: 18g
• Fiber: 1g
• Sugar: 3g

Nutrition information is estimated based on 6 servings.

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