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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) are simmered with shredded chicken in a homemade broth for a simple, hearty meal.
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On a chilly fall or winter evening, nothing beats a warm bowl of chicken and pastry.
If you’re not from the South, you might be wondering what it is, but trust me, your comfort food game is about to level up.
I didn’t grow up eating chicken and pastry, but after moving to North Carolina over 20 years ago, homemade chicken and pastry from scratch became a staple in our home.
Thin strips of pastry dough (sometimes called dumplings or slick noodles) are simmered in rich chicken broth until tender. It’s as cozy as my creamy chicken corn chowder and just as easy to make.
Instead of store-bought frozen pastry strips, this recipe uses quick homemade dough that comes together in minutes. All you have to do is simmer the chicken, roll and cut the pastry, then cook it all together.
I like to pair it with steamed broccoli or a slice of fresh-milled cornbread. But often, we eat this as a meal on its own.
This is a dinner you’ll make on repeat all fall and winter…or maybe even year-round.
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: This is stick-to-your-ribs Southern comfort food at its best!
Simple Ingredients: This recipe calls for just four simple and 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.
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.
Tools You Will Need
Large Pot: Use a large stockpot or Dutch oven to boil the chicken.
Mixing Bowl: You will need a mixing bowl for making the pastry.
Pastry Cutter: I prefer using a pastry cutter to work the butter in. But a fork will also work just fine.
Danish Dough Whisk: A dough whisk makes combining the pastry easier, but it’s definitely not necessary.
Rolling Pin: I prefer a French rolling pin because it is easier to control.
Step-by-Step Instructions
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 the same thickness throughout 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 a 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.
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.
FAQs
Yes, you can cut the pastry strips and refrigerate them for up to 24 hours, or freeze them for up to 3 months.
Definitely, I’ve done this with leftover roasted chicken. Bring 8–12 cups of chicken broth to a boil, add the pastry, and stir in the leftover meat just before serving.
Yes! While homemade broth adds the best flavor, pre-made chicken broth works too. If you use it, consider using home-canned chicken broth or a low-sodium store-bought option to control the seasoning. You can also simmer the chicken with it for extra depth.
Well, that depends on who you ask. Some people call the pastry in this recipe dumplings. Others suggest that dumplings are more akin to drop biscuits in broth.
In my experience, I’ve always heard that “pastry” refers to thin, flat strips of dough, while dumplings are round and fluffy.
Yes, boneless chicken works, but bone-in adds richer flavor.
Add it to the boiling broth in small batches and stir gently between each addition.
Let’s Connect!
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Southern Chicken and Pastry
Equipment
- Stock Pot or Dutch Oven
Ingredients
Chicken
- 1 whole chicken
- water, (I usually need 3-4 quarts)
Pastry
- 3 cups all-purpose flour
- 8 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 cup milk
Broth
- 3 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Place the whole chicken in a large stockpot or Dutch oven. Add enough water to cover the chicken.1 whole chicken, water
- Bring to a boil, then cover and reduce to a simmer. Cook for about an hour or until the chicken is cooked through.
- 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.
- 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.3 cups all-purpose flour, 8 tablespoons unsalted butter, 1 teaspoon salt
- 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.1 cup milk
- Shape the dough into a ball inside of the bowl. Cover and allow to rest for 30 minutes so the gluten can relax.
- Meanwhile, pick and shred the chicken.
- 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.
- 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.
- Return the broth to a boil. Then, in small batches, place the pastry into the boiling broth. Stir between each batch to avoid sticking.
- Add the shredded chicken and 3 tablespoons of butter. Season with salt and pepper to taste.3 tablespoons unsalted butter
- Cook at a low boil for 30 minutes. Allow to cool for a few minutes before serving. The sauce will thicken as it cools.
Video
Notes
- Roll the dough to the same thickness throughout 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.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Thank you SOOOO much for sharing this recipe. I was skeptical at first. I followed your directions, kept the faith. LOL – I only had ground whole grain wheat on hand. I used 2 cups of that instead of the 3 cups of regular flour. It all worked out according to your instructions. This recipe tastes amazing. It warms the soul on these cooler fall days. I will be putting this recipe in my list of ideas to answer the never ending question, ‘What’s for Dinner?’ Thanks – Nancy
I’m so glad you enjoyed it! Chicken and pastry is one of my all-time favorite meals. Thanks for sharing your substitutions. That’s always helpful! 🙂
-Rebecca