Cracker Barrel Chicken and Dumplings

1 . Stage

In a large pot, combine broth, water, onion powder, ½ teaspoon salt, and a pinch of pepper. Bring to a boil over medium-high heat. Add chicken, reduce heat to medium-low, and cover pot. Simmer until chicken is just cooked through, 12 to 15 minutes. Using tongs or a slotted spoon, transfer chicken breasts to a plate. Let cool.

2 . Stage

While chicken cooks, make dumplings. In a medium bowl, whisk 2 cups flour, baking powder, and 1 teaspoon salt. Add shortening, using fingers to work shortening into flour until it is in tiny pieces. Pour buttermilk into flour-shortening mixture and stir until a crumbly dough forms. Dump dough onto a lightly floured surface and knead about 15 times, until a ball forms.

3 . Stage

Using a rolling pin, roll dough until it is ¼” thick, then cut into roughly 2” squares (don’t worry about sides that aren’t perfectly square, use these too!). Dust surface of cut dumplings lightly with remaining 1 tablespoon flour.

4 . Stage

After removing chicken from pot, increase heat to high and bring broth to a boil. Add dumplings one at a time, and let boil for 5 minutes. Stir, separating any dumplings stuck together with a spoon. Reduce heat so liquid simmers and partially cover pot leaving a small crack open on one side. Cook, stirring occasionally, until dumplings are tender and cooked through and broth is thickened to gravy consistency, about 20 minutes.

5 . Stage

Meanwhile, use two forks to shred cooked chicken into bite-sized pieces. When dumplings are cooked, stir chicken into pot and cook until chicken is heated through, about 1 minute more. Season with more salt, if desired, sprinkle with black pepper, and serve.