Southern Chicken and Pastry
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.
Servings: 8 servings
Calories: 532kcal
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
Serving: 1serving | Calories: 532kcal | Carbohydrates: 37g | Protein: 24g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 372mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
