chicken pastry recipe

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Chicken Pastry Recipe, made from scratch.

Whole Chicken, 4-5lb average

Self-Rising Flour

Chicken base

Black Pepper

Water

Remove neck, gizzards and any other parts that might be inside the bird.

Rinse the bird, inside and outside, under cool running water.

Place cut chicken in a large stock pot, cover with about 6 inches of water.

Place on Medium-High heat and let come to a boil.

Boil chicken about 45-55 minutes or until done.

Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.

Turn the heat off under the pot while the chicken is cooling.

Allow chicken to cool enough to handle and remove chicken from bones.

Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.

Remove ¾ cup of broth from the pot and set aside. You&#8217;ll need it to make the dough.

Place the bones back in the pot and add water to cover about 2 inches.

Let simmer on Medium-Low heat while you make the pastry dough.

In a medium bowl, add flour and one teaspoon of salt. Sift together.

Make a well in the middle of the flour and add the ¾ cup of the chicken broth.

Mix together until you have a slightly moist dough ball.

Generously flour your table, countertop or large cutting board.

Using a rolling pin, roll the dough out to about ¼ inch thick.

Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.

Cut each strip into sections about 2 inches long.

Let the dough pieces rest for about 30 minutes to dry out some.

Remove the chicken bones from the stock pot.

If needed, add enough water to equal about one gallon of liquid in the pot.

Add chicken base or granules as needed to create a good tasting broth.

Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.

Try not to drop dough pieces on top of each other and DO NOT STIR.

Add the shredded pieces of chicken to the pot.

Test the pastry before adding any additional salt. Add salt if needed and stir gently.

Simmer for about 15 minutes until dough pieces are fully cooked and tender.

Mumma used to make pastry with speckled butterbeans.  Yum.  But I still love chicken and pastry.

This is the same recipe my mother uses, except she gets those Annie's(?) frozen pastry strips. I would prefer the home-made version in this recipe. I can tell you straight up that unless you have had THIS Chicken and Pastry, you have not had the authentic dish. It's one of the traditional Southern comfort foods that definitely does not need all of those herbs messing it up. This is the real deal, and it is anything but bland. Try it, you'll like it!

We have always called this chicken and dumplings. Southern born and raised and have never ever heard of using cornmeal in this at all as opposed to flour. I have never successfully made it but I am hoping this is close to my best friends grandmothers recipe.

I'm from the area too! Guess us "Wilson"-ers are a pastry loving group.

This is an awesome recipe. Just looking at the picture, I knew it was the real thing. I was born and raised in Little Washington and my grandmother taught me how to make this when I was a teen.I haven't made it in many years and was checking recipes to make sure I remembered. This was spot on. I now live in Charlotte NC and people here actually use broken up lasagna noodles. I could never do such a thing! To each his/her own, though. I'm so glad to see so many North Carolinians in these replies. It warms my heart and takes me back to a simpler time.

Hello mr. Steve! Thank you so much for your wonderful chicken &amp; pastry recipe. I am from Eastern North Carolina and this is just like my grandma made it. However, I've never made it homemade until Thanksgiving 2018 after finding your recipe. Mainly because we now live in Eastern Tennessee and Ann's pastry, which I've always used, isn't available in any of the stores around here anymore. So when I found your recipe I jumped right in and made it. It turned out perfectly at Thanksgiving! But I just attempted to make it again and it was nothing like the first time or like I grew up on. I was hoping you could help me figure out what I did wrong. The first time I made it I believe I used some self-rising flour that I had and this time I purchased White Lily unbleached self rising flour. Even after I rolled out the dough thin the pastry was really thick and it all just floated to the top. My family did eat it but it definitely wasn't what they were used to. If I had to guess the flour I uset previously was probably Pillsbury; because that's what I tend to buy. Was the difference because the White Lily I purchased today was unbleached? I have Googled the difference between unbleached and bleached flour and it just doesn't seem like to me that that would make the difference. When I was kneading the dough in the bowl the ball formed great, just like it did last time. I am open to any suggestions of what you think I did wrong to try to fix this. Thank you so much!;

I think I'm gonna make this Friday with corn bread.

Perfect. That butter in your pic is essential per my Mama&amp;Nana. 1-2 sticks added to broth just before pastry added. Born in Cary, live in Dunn,NC now. Have thoroughly enjoyed reading the comments from my eastern NC sisters &amp;brothers. Nana was born 1901 on Hatteras. I imagine butter got added to her recipe years later as a luxury. Also have had large dried limas, ham &amp; pastry. Cook limas/ham as you probably would normally. Add pastry at the end. I wouldn't use the butter in this case. Just as comforting as chicken pastry. Thanks, am joining your site &amp; looking forward to more recipes. Happy new year 2020!

I made this dish tonight and it was amazing! I added lightly sautéed carrots, onions, and celery to chicken legs and backs which made a very flavorful stock. The final result was quite similar to the “chicken and pastry” my great-grandmother often made many, many years ago. Thanks for a great recipe!

This is the absolute BEST chicken pastry. I've been referencing this recipe for years! A little time intensive but all goods are worth the wait :) I like to double the reserved ckicken broth &amp; pastry ingredients. Make sure the broth has cooled down and use fresh flour!

I am embarrassed to say that I made this recipe twice today. The first time I made it using regular flour (that is what your ingredient list said to use and why so many people ask you about what kind of flour to use - maybe consider editing the ingredient list to say "self-rising flour"!) and when I read through the comments and saw that you meant for us to use self-rising flour, I tossed all the doughy pastry and started over again.  The recipe is very good.  I think I should have rolled the pastry thinner, though, as it was a very heavy meal.

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