Cracker Barrel-Style Chicken and Dumplings

This version uses organic whole foods instead of store-bought oils and starchy thickeners to create a hearty, satisfying texture that honors the original tradition.

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Ingredients

  • 1 lb organic pasture-raised chicken thighs, diced
  • 2 tbsp avocado oil
  • 1 cup organic carrots, diced
  • 1 cup organic celery, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried organic thyme
  • 1 tsp dried organic rosemary
  • 4 cups organic chicken bone broth
  • 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup almond flour
  • 1/4 cup tapioca starch
  • 1 large pasture-raised egg
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Heat avocado oil in a large, heavy-bottomed pot over medium-high heat.
  2. Add the diced chicken and sear until golden brown on all sides, then transfer to a plate.
  3. Add carrots, celery, and garlic to the same pot and sauté for 5 minutes until slightly softened.
  4. Pour in the organic bone broth, add the thyme and rosemary, and bring to a boil.
  5. Return the chicken to the pot and add the diced potatoes.
  6. Reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are tender and the chicken is cooked through (165°F).
  7. In a small bowl, combine almond flour, tapioca starch, salt, pepper, the egg, and 2–3 tbsp water (or liquid from the pot) to form a thick dough.
  8. Drop small spoonfuls of dough into the gently simmering liquid, cover, and cook undisturbed for 10 minutes until the dumplings are set, opaque, and fluffy — avoid stirring so they hold together.

FAQ

Can I make this gluten-free?

Yes, because this recipe uses almond flour and tapioca starch instead of wheat flour, it is naturally gluten-free.

How do I adjust the thickness of the gravy?

For a thicker consistency, you can smash one of the cooked potatoes against the side of the pot to release some starch into the broth.

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