Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.
Chicken and Pastry
Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.
Ingredients
Method
Instructions
- Place chicken in a large pot with water, 1 teaspoon salt, and black pepper. Simmer until chicken is tender, about 1 hour.
- Remove chicken. Strain broth if desired and return 8 cups broth to the pot. Shred chicken and set aside.
- Mix flour and remaining salt. Cut in shortening or butter. Add cold water until a firm dough forms.
- Roll dough very thin on a floured surface and cut into strips or squares.
- Bring broth to a gentle boil. Drop pastry pieces in one at a time, stirring gently. Cook 12 to 15 minutes.
- Add shredded chicken and butter. Simmer 5 more minutes and adjust seasoning.
Notes
- Do not over-stir after adding pastry; gentle movement keeps pieces intact.
- Some families like it brothy, others thicker. Simmer longer for a thicker pot.
