Chicken Pastry Recipe: 7 Irresistible Tips for Deliciousness

There’s something about a steaming bowl of tender chicken and pillowy dumplings that takes me right back to my grandmother’s kitchen. Growing up in North Carolina, chicken pastry recipe was our Sunday comfort food—a dish that could soothe any worry and warm the coldest day. I’ve perfected my chicken pastry recipe over the years, and today I’m sharing all my secrets with you, friend!

When my daughter Lila had her first cold last winter, I immediately reached for this recipe. There’s just something magical about how the rich broth, tender chicken, and soft pastry strips come together to create the ultimate comfort food. It’s simpler than chicken pot pie but delivers all that cozy goodness you’re craving.

Why You’ll Love This Chicken Pastry Recipe

This classic chicken pastry recipe has been my family’s go-to for generations, and I know you’ll adore it too. Here’s why:

• Deeply satisfying comfort food that brings everyone to the table
• Budget-friendly ingredients you probably already have on hand
• One-pot wonder that makes cleanup a breeze
• Versatile enough to adapt to what’s in your pantry
• Perfect for meal prep as it tastes even better the next day
• Kid-approved (even my picky 3-year-old Caleb asks for seconds!)
• Healing properties (at least that’s what my grandmother always said!)

If you’ve never had chicken pastry before, think of it as the Southern cousin to chicken and dumplings—except the pastry is rolled flat into delicious, tender strips that soak up all that savory broth goodness. Let’s get cooking!

Ingredients

For the Chicken and Broth:

• 1 whole chicken (about 4-5 pounds)
• 1 large onion, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 10 cups water

For the Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons cold butter
• ¾ cup cold chicken broth (reserved from cooking the chicken)

For Seasoning:

• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Ingredient Tips: For the best flavor, use a whole chicken with the skin on—those natural fats create a richer broth! No whole chicken? No problem! Chicken thighs work beautifully too.

Timing

• Preparation Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern American
• Diet: None
• Serving Size: 1.5 cups
• Calories: 385 per serving

Step-by-Step Instructions

Step 1: Make the Chicken Broth

1. Place the whole chicken in a large Dutch oven or stockpot.
2. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and a pinch of salt to the pot.
3. Pour in 10 cups of water, making sure the chicken is completely covered.
4. Bring the mixture to a boil over high heat, then reduce to a gentle simmer.
5. Cover and cook for about 1 hour, or until the chicken is fully cooked and tender.

Olivia’s Tip: For extra flavor, let your chicken sit at room temperature for 15 minutes before cooking, and add a splash of white wine to the broth if you’re feeling fancy!

Step 2: Prepare the Chicken

1. When the chicken is done, carefully remove it from the broth and set aside to cool.
2. Strain the broth through a fine-mesh sieve into a large bowl, discarding the vegetables and seasonings.
3. Return the strained broth to the pot and let it simmer gently over low heat.
4. Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces.

Olivia’s Note: This is where my little ones usually crowd around hoping for chicken scraps—I always save them a few tender pieces!

Step 3: Make the Pastry

1. In a medium bowl, combine flour and salt.
2. Use a pastry cutter or two forks to blend the cold butter into the mixture until it forms coarse crumbs.
3. Gradually add ¾ cup cold reserved chicken broth, stirring with a fork until the dough comes together.
4. Turn the dough onto a floured surface and knead gently just a few times until smooth.
5. Roll the dough out to about ⅛-inch thickness.
6. Cut the dough into 2-inch by 1-inch rectangles using a sharp knife or pizza cutter.

Olivia’s Tip: The key to tender pastry is not overworking the dough. Handle it as little as possible for melt-in-your-mouth results!

Step 4: Cook the Pastry and Finish the Dish

1. Bring the strained chicken broth back to a rolling boil.
2. Add 2 tablespoons of butter to the broth.
3. Drop the pastry pieces into the boiling broth one at a time, giving a gentle stir after adding a few pieces to prevent sticking.
4. Reduce heat to a simmer and cook for about 10-12 minutes, or until the pastry is tender.
5. Add the shredded chicken back to the pot.
6. Season with salt, pepper, and thyme to taste.
7. Simmer for an additional 5 minutes to allow flavors to meld.
8. Remove from heat and let stand for 5-10 minutes before serving (the broth will thicken slightly).
9. Garnish with fresh parsley if desired.

Olivia’s Note: The broth will continue to thicken as it cools, so don’t worry if it seems a bit thin at first. If you prefer a thicker consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Cooking Tips for the Perfect Chicken Pastry

1. The chicken matters: For the most flavorful broth, use a whole chicken rather than boneless pieces.
2. Keep it cold: When making the pastry, use cold ingredients and work quickly to achieve tender results.
3. Don’t rush the broth: A slow-simmered broth extracts maximum flavor from the chicken.
4. Let it rest: Allow the finished dish to stand for 5-10 minutes before serving to let the broth thicken naturally.
5. Season gradually: Add salt in stages throughout cooking, not all at once, to build flavor layers.
6. Add veggies if you like: While traditional chicken pastry is simple, feel free to add carrots, peas, or celery to the final dish.
7. Make ahead: The chicken and broth can be prepared a day in advance, making assembly quicker on serving day.

A Sunday Tradition Worth Keeping

Growing up, my grandmother would start her chicken pastry recipe right after church. I’d watch her hands moving with practiced precision as she rolled out the dough on her worn wooden board. “The secret,” she’d say with a wink, “is putting love in every step.”

Last month, I caught my daughter Lila standing on her stool at the counter, intensely focused as she helped me cut the pastry strips. “Are we putting the love in, Mommy?” she asked. In that moment, I knew this tradition would live on through her little hands too.

There’s nothing quite like watching generations come together around a recipe that’s stayed essentially the same for decades. In our fast-paced world of instant everything, this chicken pastry recipe reminds us that some things are worth the time they take.

Nutritional Information and Health Benefits

While chicken pastry recipe is definitely a comfort food, it also offers some nutritional benefits:

• Protein-rich from the chicken, supporting muscle health and providing satiety
• Bone broth contains collagen, which may support joint health and digestion (according to research from Harvard Medical School)
• Complete meal providing carbohydrates, proteins, and (if you add veggies) additional nutrients
• Hydrating due to the broth base, making it perfect for cold weather or when feeling under the weather

A typical serving provides approximately:

• Calories: 385
• Protein: 28g
• Carbohydrates: 32g
• Fat: 16g
• Fiber: 1g
• Sodium: 890mg (varies based on salt added)

Healthier Alternatives

Love this chicken pastry recipe but looking to make it a bit lighter? Try these modifications:

• Use whole wheat flour for the pastry to increase fiber content
• Reduce butter in the pastry and replace with a tablespoon of olive oil
• Remove chicken skin before making the broth to reduce fat (though you’ll sacrifice some flavor)
• Add extra vegetables like peas, carrots, or spinach for additional nutrients
• Use low-sodium broth if you’re watching your salt intake
• Substitute half the pastry with bite-sized cauliflower florets for a lower-carb version

For a gluten-free option, try using a 1:1 gluten-free flour blend in the pastry. The texture will be slightly different but still delicious!

Serving Suggestions

In my home, chicken pastry is a meal unto itself, but here are some lovely ways to round out your meal:

• Serve in wide, shallow bowls with a crisp green salad on the side
• Add a piece of warm cornbread for sopping up every last bit of broth
• For a special touch, offer a small dish of fresh herbs (parsley, thyme, chives) for people to sprinkle on top
• Pair with a light white wine like Pinot Grigio or a crisp apple cider
• For dessert, something simple like cornflake candy is the perfect sweet finish

For a beautiful presentation, serve family-style in a large ceramic dish with a ladle, letting everyone help themselves to steaming portions at the table.

Common Mistakes to Avoid

Even the most experienced cooks can run into trouble with chicken pastry. Watch out for these common mistakes and learn how to avoid them:

1. Overworking the pastry dough: This makes tough rather than tender pastry strips. Mix just until combined, and handle minimally.
2. Boiling instead of simmering the chicken: A gentle simmer yields tender meat and clear broth; a rolling boil can make meat tough and broth cloudy.
3. Adding pastry to lukewarm broth: The broth must be at a full boil when you add the pastry strips to ensure proper cooking.
4. Overcrowding the pot: Add pastry pieces gradually, giving them room to cook without sticking together.
5. Under-seasoning: Flour-based dishes often need more salt than you might expect. Taste and adjust seasonings before serving.
6. Stirring too aggressively: Once the pastry is in, stir gently to avoid breaking the delicate strips.

Storing & Reheating Tips

Chicken pastry is one of those magical dishes that often tastes even better the next day! Here’s the best way to store and reheat your leftovers:

Refrigerating:

• Cool completely before storing
• Store in an airtight container in the refrigerator for 3 to 4 days.
• The pastry will continue to absorb broth, thickening the dish over time

Freezing:

• Freeze in individual portions for up to 3 months for easy reheating.
• Leave about an inch of space at the top of containers as the liquid will expand
• Label with date and contents

Reheating:

• Stovetop: Reheat gently on low-medium heat, adding a splash of chicken broth if it’s thickened too much
• Microwave: Use medium power and stir halfway through to ensure even heating
• Avoid boiling when reheating as this can make the pastry fall apart

Olivia’s Tip: If your leftover chicken pastry has thickened substantially, embrace it! The next-day texture has its own delicious charm.

FAQs

Can I use store-bought rotisserie chicken for this chicken pastry recipe?
Absolutely! While homemade broth offers the best flavor, you can certainly use a rotisserie chicken and store-bought broth for a quicker version. Just simmer the store-bought broth with some aromatic vegetables for about 30 minutes to enhance the flavor before making your pastry.

Can I make the pastry ahead of time?
I don’t recommend making the pastry dough more than an hour ahead, as it can dry out or become too soft. However, you can prepare and cook the chicken and broth a day ahead, then make the pastry fresh when you’re ready to complete the dish.

My pastry turned out tough. What went wrong?
The most common cause is overworking the dough. Mix the ingredients just until they come together, handle minimally, and use cold ingredients. Another possibility is cooking the pastry too long—they should be tender but not mushy.

Final Thoughts

This chicken pastry recipe represents everything I love about home cooking—simple ingredients transformed through time and care into something that nourishes both body and soul. Whether you’re making this dish for a family Sunday dinner or as comfort food on a rainy day, I hope it brings the same warmth to your table that it has to mine for generations.

Remember, the beauty of this chicken pastry recipe lies in its simplicity and the love you put into making it. Don’t rush the process—embrace the gentle simmer of the broth, the meditative rhythm of rolling out the pastry, and the joy of gathering around a homemade meal.

I’d love to hear how this recipe turns out for you! Did you add your own twist? Did it become an instant family favorite? Give it a try tonight and let me know what you think!

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