Chicken and Dumplings

There is something so comforting about Cracker Barrel. It’s the closest to Thanksgiving you can get without cooking it yourself. Tonight I think I almost perfected Cracker Barrel’s Chicken and Dumplings. No lie…they are legit.

What you need:

2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 qts. chicken broth
1 rotisserie chicken (you can roast your own but picking one up at Publix will cut down the time!)
2 tbs. butter
1 (almost*) c. milk

What to do:

In bowl, mix together flour, baking powder and salt. Cut the butter into the mix with a pastry cutter or fork until you get a crumbly texture. Stir in milk *use almost one cup of milk* until a ball of dough is formed.

In pot bring 2 quarts of chicken broth to a boil. Heavily flour counter or surface and roll out dough to a thin layer. Use pizza cutter or knife to cut dough into small squares (1×1 or 2×2 squares). Drop dough squares into broth one at a time while continually stirring. Leave at a boil and add chicken. Turn down and simmer until desired thickness.

Seriously so easy and surprisingly quick!

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