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.