Cracker Barrel Chicken and Pastry Recipe

This Cracker Barrel Chicken and Pastry recipe is a comforting and silky dish, which features wide, flat pastry strips and tender shredded chicken. It’s a Southern classic, ready in about 1 hour and 15 minutes.

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Cracker Barrel Chicken and Pastry Ingredients

For the Broth & Chicken

• 1 whole chicken (approx. 3-4 lbs), cut into pieces (or use bone-in thighs/breasts)
• 6 cups water (or chicken broth for richer flavor)
• 1 tsp salt
• ½ tsp black pepper
• 1 small onion, quartered (optional, for stock)
• 1 rib celery, chopped (optional, for stock)

For the Pastry

• 2 cups all-purpose flour
• 1 tsp salt
• ½ tsp baking powder
• 3 tbsp vegetable shortening (or lard), chilled
• ½ cup milk (plus more if needed)
• ½ cup reserved chicken broth (from the pot), cooled slightly
• Flour for dusting

For Finishing

• 1 cup heavy cream or whole milk (optional, for a creamy version)
• Salt and plenty of black pepper to taste

How To Make Cracker Barrel Chicken and Pastry

1. Make the stock: Place the chicken pieces, water (or broth), onion, celery, salt, and pepper in a large Dutch oven or soup pot. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until the chicken is falling off the bone.
2. Prep the meat: Remove the chicken from the pot. Strain the broth (discarding the vegetables) and return the clear broth to the pot. Let the chicken cool slightly, then shred the meat, discarding the skin and bones. Set the meat aside.
3. Make the pastry dough: In a large bowl, whisk together the flour, salt, and baking powder. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse meal.
4. Bind the dough: Stir in the ½ cup milk. Then, gradually add just enough of the cooled chicken broth (about 2–4 tbsp) to form a stiff dough ball. It should not be sticky.
5. Roll the pastry: Divide the dough in half. On a floured surface, roll each half out very thin (about ⅛ inch thick). This is key—”pastry” should be thin and slick, not fluffy.
6. Cut the strips: Use a knife or pizza cutter to cut the dough into wide strips or squares, approximately 2×2 inches or 1×3 inches. Dust them lightly with flour to prevent sticking.
7. Cook the pastry: Bring the broth in the pot back to a rolling boil. Drop the pastry strips into the boiling broth one by one, stirring gently so they don’t stick together.
8. Simmer: Once all the pastry is in, reduce the heat to medium-low. Simmer uncovered for 15–20 minutes. The flour from the pastry strips will naturally thicken the broth into a gravy.
9. Combine and serve: Stir the shredded chicken back into the pot. If you prefer a creamy white style (like Cracker Barrel), stir in the heavy cream or milk now and heat through. Season generously with black pepper.

Recipe Tips

• Don’t over-stir: When adding the pastry, stir gently. If you stir too vigorously once they start cooking, the pastry strips will break apart.
• Flour dusting: The extra flour on the outside of the pastry strips is actually helpful here; it acts as a thickener for the broth, turning it from watery soup into a silky gravy.
• Shortening vs. Butter: Shortening is traditional for this specific “slick” dumpling texture. Butter creates a fluffier, biscuit-like texture which is delicious but not the authentic “chicken and pastry” style.
• Broth level: The pastry absorbs a lot of liquid. If the pot looks dry, add a cup of hot water or extra broth.

What To Serve With Cracker Barrel Chicken and Pastry

This carb-heavy comfort meal needs simple, lighter sides.

• Green Beans: Simmered country-style.
• Fried Apples: A sweet contrast.
• Cole Slaw: Vinegar slaw cuts the richness.
• Cornbread: For soaking up the gravy.

How To Store Cracker Barrel Chicken and Pastry

• Refrigerate: Store in an airtight container for up to 3 days. The pastry will continue to soak up the broth and become softer.
• Reheat: Add a splash of water or milk and reheat gently on the stove.
• Freeze: Freezing is not recommended as the pastry strips tend to disintegrate upon thawing.

Cracker Barrel Chicken and Pastry Nutrition Facts

• Calories: 580kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 28g
• Saturates: 12g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 4-6 servings).

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