Still loving this copycat Cracker Barrel recipe after 6 years! Friends keep requesting it.

Chicken and dumplings is a timeless dish that warms the heart and soul, taking many of us back to simpler times when family meals were the highlight of the day. This Cracker Barrel copycat recipe harks back to those cherished moments, blending tender chicken with soft, pillowy dumplings. Raised in the heart of the Midwest, I've had the pleasure of savoring countless bowls of this comfort food, learning the nuances from my grandmother's kitchen. This dish is perfect for those who seek solace in their food, craving a sense of home and tradition in every bite.

This hearty meal pairs wonderfully with classic sides like buttery mashed potatoes, steamed green beans, or a fresh corn salad. For an added touch of warmth, serve with homemade biscuits or a slice of cornbread. Don't forget a glass of sweet tea or a chilled glass of lemonade to round out this comforting meal. For dessert, a simple apple pie or a scoop of vanilla ice cream would make the perfect ending.

Servings: 4-6 servings

1 whole chicken (about 3-4 lbs), cut into pieces
8 cups water
2 tsp salt
1 tsp black pepper
1 bay leaf
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
1/4 cup unsalted butter, melted

1. In a large pot, combine the chicken, water, salt, pepper, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is tender and fully cooked, about 45 minutes.

2. Remove the chicken from the pot and set it aside to cool. Strain the broth to remove any impurities and return it to the pot. Add the diced onion, sliced carrots, and celery to the broth and bring to a gentle simmer.

3. Once the chicken has cooled, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

4. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until a soft dough forms.

5. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into small squares, about 1 inch wide.

6. Gently add the dumplings to the simmering broth, stirring occasionally to prevent them from sticking. Cook until the dumplings are tender and cooked through, approximately 15-20 minutes.

7. Taste and adjust the seasoning if necessary. Serve warm, with a sprinkle of freshly ground black pepper on top.

For a richer flavor, you can use chicken broth instead of water. Adding a splash of cream or a dollop of sour cream can make the broth creamier. If you’re looking to incorporate more vegetables, frozen peas and corn are great additions. For an herby twist, add some fresh thyme or parsley to the dumpling dough. If pressed for time, rotisserie chicken can be a quick substitute for boiling your own.