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Country Ham Biscuits

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.
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Total Time 2 hours
Servings: 6 to 8 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 whole chicken or 3 pounds bone-in chicken pieces
  • 10 cups water
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 3 tablespoons shortening or butter
  • 1/2 cup cold water, plus more as needed
  • 2 tablespoons butter

Method
 

Instructions
  1. Place chicken in a large pot with water, 1 teaspoon salt, and black pepper. Simmer until chicken is tender, about 1 hour.
  2. Remove chicken. Strain broth if desired and return 8 cups broth to the pot. Shred chicken and set aside.
  3. Mix flour and remaining salt. Cut in shortening or butter. Add cold water until a firm dough forms.
  4. Roll dough very thin on a floured surface and cut into strips or squares.
  5. Bring broth to a gentle boil. Drop pastry pieces in one at a time, stirring gently. Cook 12 to 15 minutes.
  6. 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.