When the wind is howling, and the temperatures have dipped below cozy, there’s only one thing that can truly warm you from the inside out — a big, comforting bowl of homemade chicken and pastry. Not to be confused with chicken and dumplings, chicken and pastry is a Southern classic known for its silky, slow-cooked chicken stew and tender strips of dough that soak up all the savory flavors of the broth. It’s rustic, it’s hearty, and it’s the kind of meal that turns even the coldest night into something special.
This recipe isn’t just food — it’s tradition. It’s Sunday supper with family. It’s the smell of chicken simmering for hours while your windows fog up. And best of all, it’s simple. Made with just a few pantry staples and a little patience, this dish is an ideal choice for anyone looking to feed their soul — and a few hungry mouths — with something deeply satisfying.
Ingredients: Simple Pantry Staples with Big Flavor
One of the best parts of chicken and pastry is that you don’t need anything fancy to make it. If you have flour, chicken, butter, and a few aromatics, you’re already halfway there. Here’s everything you’ll need:
For the Broth & Chicken:
- 1 whole chicken (3–4 lbs), cut into parts or left whole
- 8–10 cups water (enough to cover the chicken)
- 1 onion, peeled and halved
- 2 carrots, chopped (optional for extra depth)
- 2 celery stalks, chopped (optional)
- 2 bay leaves
- 2 cloves garlic, crushed
- Salt and black pepper to taste
For the Pastry Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter (or shortening)
- 1/2 cup cold water (added slowly until dough forms)
These ingredients combine to create something far greater than the sum of their parts — and once it starts simmering, your entire kitchen will smell like pure comfort.
Step-by-Step Instructions: How to Make Chicken and Pastry from Scratch
Ready to get started? This recipe takes some time, but every minute is worth it. Here’s how to make it:
1. Cook the Chicken and Make the Broth
Place your chicken in a large stockpot and cover it with water. Add the onion, garlic, bay leaves, and optional carrots and celery for flavor. Bring to a gentle boil over medium-high heat, then lower the heat and simmer for 1 to 1.5 hours, skimming any foam that rises.
When the chicken is fully cooked and falling off the bone, remove it from the pot and set aside to cool. Strain the broth through a fine sieve or cheesecloth to remove solids. Pour the clear broth back into the pot.
2. Make the Pastry Dough
While the chicken cools, combine flour and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in cold water a little at a time until a soft but workable dough forms.
Wrap the dough in plastic wrap and let it rest in the fridge for 20–30 minutes. This helps it firm up and makes it easier to roll.
3. Shred the Chicken
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized chunks and set it aside.
4. Roll Out and Cut the Pastry
On a floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut it into strips or squares — about 1×2 inches is standard, but this is totally up to your preference.
5. Bring It All Together
Bring the strained broth back to a gentle boil. Drop in the pastry strips one at a time, stirring gently to prevent sticking. Simmer for 10–15 minutes, or until the pastry is tender and has thickened the broth.
Add the shredded chicken back into the pot and stir well. Simmer everything together for another 5–10 minutes. Season with salt and pepper to taste. The result should be thick, rich, and stew-like — perfect for ladling into bowls.
Tips and Tricks for the Best Results
Want to take your chicken and pastry to the next level? Here are a few pro tips that add depth, richness, and extra comfort to the dish:
- Use a whole chicken instead of boneless cuts. The bones give the broth more flavor and body.
- Rest the dough before rolling it out. This reduces elasticity and makes for a more tender pastry.
- Double the dough if you love thick, doughy bites — some people prefer more pastry than meat!
- Add a splash of cream or a pat of butter at the end for extra richness.
- Fresh herbs like thyme, sage, or parsley make lovely garnishes and add freshness to the final dish.
- Let it sit for 10 minutes before serving — this helps the flavors meld and the texture settle.
Serving & Storage: Comfort That Lasts for Days
Serve your chicken and pastry piping hot in big, generous bowls. It’s a complete meal on its own, but it pairs wonderfully with simple sides like:
- Buttered green beans
- Collard greens
- Roasted carrots
- A simple garden salad
- Cornbread or biscuits
Storing Leftovers:
- Let leftovers cool completely before storing.
- Refrigerate in an airtight container for up to 3–4 days.
- To reheat, simmer gently on the stove with a splash of broth or water to loosen it up.
- It also freezes well — just store in a freezer-safe container for up to 2 months.
This dish tastes even better the next day, once the flavors have had a chance to deepen.
Final Thoughts: A Hug in a Bowl
There’s something magical about homemade chicken and pastry. It’s more than just a meal — it’s a nostalgic experience, the kind that brings people together and warms your heart as much as it does your stomach.
Whether you’re craving a taste of home, cooking for your family on a snow day, or simply in need of a soul-soothing dinner, this recipe is exactly what you’re looking for. Easy to make, endlessly comforting, and deeply flavorful — it might just become your new winter tradition.
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