Chicken and Pastry
A heartwarming Southern classic featuring tender shredded chicken and flat, noodle-like pastry strips simmered in a rich, savory broth. This is pure comfort food in a bowl, perfect for a cozy family dinner.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.Cook the Chicken and Create the Broth
- b.In a large pot or Dutch oven, combine the chicken pieces, halved onion, chopped celery, carrots, and bay leaf.
- c.Pour in 8 cups of water. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- d.Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 75-90 minutes. The chicken should be extremely tender and falling off the bone.
- e.During the first 15 minutes of simmering, occasionally skim any foam that rises to the surface.
- 2
Step 2
- a.Prepare the Pastry Dough
- b.While the chicken simmers, prepare the pastry. In a medium bowl, whisk together 2 cups of all-purpose flour and the remaining 0.5 teaspoon of salt.
- c.Add the chilled, cubed shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse, sandy crumbs.
- d.Gradually drizzle in the cold water while mixing with a fork until a shaggy dough forms. Be careful not to overmix.
- e.Turn the dough onto a lightly floured surface and knead gently 3-4 times, just until it comes together into a cohesive ball. Form into a disk, wrap tightly in plastic wrap, and let it rest on the counter for at least 20 minutes.
- 3
Step 3
- a.Shred Chicken and Strain Broth
- b.Once the chicken is cooked, use tongs to carefully remove the chicken pieces and set them on a plate to cool.
- c.Strain the broth through a fine-mesh sieve into a large, clean pot or bowl. Discard the cooked vegetables and bay leaf. You should have about 6-7 cups of rich broth.
- d.For a cleaner broth, let it sit for a few minutes and skim any excess fat from the surface.
- e.When the chicken is cool enough to handle, pull the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
- 4
Step 4
- a.Roll and Cook the Pastry
- b.Bring the strained broth back to a steady simmer over medium heat.
- c.On a well-floured surface, roll out the rested pastry dough as thinly as you can, aiming for about 1/16-inch thickness. The thinner the better.
- d.Using a pizza cutter or a sharp knife, cut the dough into 1x2-inch rectangular strips. Dust them lightly with flour to prevent sticking.
- e.Carefully drop the pastry strips into the simmering broth one by one, stirring gently after every few additions to prevent them from clumping together.
- f.Once all pastry is in, continue to simmer, stirring occasionally, for 15-20 minutes. The pastry will puff up and then become tender, and the broth will thicken into a gravy-like consistency from the flour on the pastry.
- 5
Step 5
- a.Finish and Serve
- b.Gently stir the shredded chicken and the unsalted butter into the pot with the cooked pastry.
- c.Allow it to heat through for another 2-3 minutes.
- d.Taste and adjust the seasoning with the remaining salt and pepper if needed.
- e.Ladle the hot chicken and pastry into bowls, garnish with fresh parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most flavorful broth, use bone-in, skin-on chicken. The bones and skin release collagen and fat, creating a richer taste.
- 2Do not overwork the pastry dough. Knead it just enough to bring it together to ensure the pastry strips are tender, not tough.
- 3Roll the pastry as thin as possible. This is key to achieving the classic delicate, noodle-like texture rather than heavy, doughy dumplings.
- 4Drop pastry strips into the simmering broth individually to prevent them from sticking together in a large clump.
- 5The broth thickens naturally from the flour coating the pastry. If it's too thick, add a splash of hot water or chicken stock. If too thin, let it simmer a few minutes longer.
- 6For an even richer flavor, substitute some of the water with low-sodium chicken broth when cooking the chicken.
Adapt it for your goals.
Creamy Chicken and Pastry
For a richer, creamier finish, stir in 1/4 to 1/2 cup of heavy cream along with the butter and shredded chicken in the final step.
Herbed PastryHerbed Pastry
Add 1 teaspoon of dried thyme or a mix of poultry seasoning to the flour mixture when making the pastry dough for an extra layer of flavor.
With VegetablesWith Vegetables
Add 1 cup of frozen peas and carrots to the broth during the last 5 minutes of cooking the pastry for a more complete meal.
Shortcut VersionShortcut Version
If short on time, you can use a store-bought rotisserie chicken (shredded) and a high-quality chicken stock. You will only need to make and cook the pastry.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Ultimate Comfort Food
The warm, savory broth and tender chicken and pastry provide a sense of comfort and satisfaction. This dish is not only nourishing for the body but also for the soul, making it perfect for a cozy family meal.
Frequently asked questions
Each serving of this Chicken and Pastry contains approximately 550-600 calories, depending on the specific chicken parts used and the amount of fat skimmed from the broth.