Southern Chicken and Pastry Recipe (Homemade Pastry)

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Southern chicken and pastry is cozy comfort food at its best. Tender strips of easy-to-make pastry (sometimes called dumplings) simmer with shredded chicken in homemade broth for a simple, hearty meal. Serve with fresh-milled cornbread for a hearty Southern dinner.

Nothing beats a warm bowl of homemade chicken and pastry on a chilly evening. This Southern comfort food features tender chicken and thin strips of pastry dough simmered in savory chicken broth.

I didn't grow up eating chicken and pastry, but after moving to North Carolina over 20 years ago, it became a staple in our home. It's just as comforting as my sourdough chicken pot pie and creamy chicken corn chowder.

Instead of pre-made frozen pastry strips, this recipe uses quick, homemade dough. Serve it with steamed broccoli or fresh-milled cornbread, or enjoy it on its own. It’s an easy family dinner for fall, winter, or anytime you’re craving comfort food.

What is Chicken and Pastry?

Chicken and pastry is a classic Southern dish, especially where I live in southeastern North Carolina.

Depending on who you ask, you might also hear it called “chicken pastry,” “chicken and dumplings,” or even “chicken slick.”

No matter the name, it's typically made with dough rolled thin and cut into strips. These strips are cooked in broth until tender, giving the dish a silky texture that sets it apart from thicker, biscuit-style dumplings found in other regions.

Why You’ll Love This Recipe

Southern: Just like my fresh-milled grits recipe, this is stick-to-your-ribs Southern comfort food at its best!

Simple Ingredients: This recipe uses just four simple, wholesome ingredients, most of which you likely have.

Easy: The pastry is easy to make. There’s no kneading, fermenting, or proofing. And you don’t need any fancy equipment.

Crowd Pleaser: It’s hearty enough to feed a crowd and easy to make in a big batch, making it a great option for casual gatherings.

Key Ingredients

Chicken: You will need a whole chicken. I usually use a 4-pound chicken.

Flour: All-purpose flour works best for the pastry.

Butter: I used unsalted butter. If you use salted, adjust the salt in the recipe.

Milk: I use whole milk, but reduced-fat milk will work, too.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

Veggies: Add mixed vegetables for a chicken pot pie-style twist. Peas, carrots, and celery work great for this.

Turkey: Use turkey for a post-Thanksgiving version. This is a great way to use up leftover turkey.

Stew: Add heavy cream for a richer, stew-like consistency.

Sourdough: If you have extra sourdough starter, use my easy sourdough discard calculation to add some to your pastry dough.

Rotisserie Chicken: For a quick variation, use home-canned chicken broth (or store-bought) and a rotisserie chicken.

How To Make Chicken and Pastry

Step 1: Place the whole chicken in a large stockpot or Dutch oven. Add enough water to cover the chicken.

Bring to a boil, then cover and reduce to a simmer. Cook for about an hour or until the chicken is cooked through.

Step 2: Remove the chicken from the pot and set it aside to cool. Then, strain the broth to remove any bits and pieces. Return the strained broth to the pot.

Step 3: While you wait for the chicken to cool, add the flour, butter, and salt to a large mixing bowl. Use a pastry cutter to combine until the butter resembles pea-sized pieces.

Step 4: Pour in the milk and mix until combined. I like to use a Danish dough whisk at first, then switch to my hands to finish mixing until everything is fully combined.

Step 5: Shape the dough into a ball inside the bowl. Cover and allow to rest for 30 minutes so the gluten can relax.

Step 6: Meanwhile, pick and shred the chicken. Set aside.

Step 7: After the dough has rested, turn it out onto a lightly floured counter or work surface. Roll it into 1/8 inch thick. If it sticks to the rolling pin, dust it with a little more flour.

Step 8: Use a pizza cutter to cut the dough into rectangular pieces. I usually don’t get very precise or technical here. But about 2 inches long and 1 inch wide will do.

Step 9: Return the broth to a boil. Then, in small batches, place the pastry into the boiling broth. Stir between each batch to avoid sticking.

Step 10: Add the shredded chicken and 3 tablespoons of butter. Season with salt and pepper to taste.

Step 11: Cook at a low boil for 30 minutes.

Step 12: Allow to cool for a few minutes before serving. The sauce will thicken as it cools.

Tips for Success

• Roll the dough to an even thickness so it cooks evenly.
• If you prefer less pastry, halve the pastry recipe.
• You can adjust the thickness of the broth by simmering it a little longer. Keep in mind that it will thicken as it cools.
• Keep the broth at a gentle boil once the pastry is added to prevent breaking them apart.

Serving Suggestions

Southern: Pair with collard greens, sourdough mac and cheese, and butter beans.

Salad: Serve with cucumber salad or a leafy salad to lighten up the meal.

Holidays: If it is the holiday season, serve with homemade cranberry sauce, sweet potato casserole, or roasted veggies.

Summer Spread: Serve alongside fresh cucumber lemonade, sourdough peach pie, and deviled eggs (Instant Pot boiled eggs work great) for a southern summer spread.

Make-Ahead, Storing, & Reheating

• Make-ahead: Cook the chicken and broth a day in advance. You can also make the pastry dough a day ahead. Just store it separately from the broth.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• Freezing: Freeze cooked chicken and pastry in a freezer-safe container for up to 3 months. Thaw and reheat over low heat. You may need to add a little milk or broth as you reheat it.

Chicken and Pastry FAQs

More Comfort Food Recipes

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