This easy, homemade hen and Pastry recipe is Southern comfort meals at its satisfactory! Some may name the hearty twist on fowl soup "chicken and Dumplings," but Southern chook and Pastry includes thin strips of a primary flour dough, in preference to puffy biscuit-like dumplings. Serve a heat bowl with a side salad, green beans, fried okra, fried apples, or a wedge of cornbread for a scrumptious family-pleasant meal!



Selfmade chook AND PASTRY RECIPE

This recipe comes from my pal Sallie's mother, Debbie, who acquired it from her friend in North Carolina. I have tweaked it a bit bit, but the fundamentals remain the identical. This smooth fowl and pastry is just precise antique Southern consolation meals at its very quality. Soft, flavorful, and juicy bone-in fowl pieces cook dinner in broth, and then the identical rich broth is used to boil extensive, flat strips of pastry. The broth turns into first-class and thick (way to the more flour and starch from the dough), resulting in a hearty bowl of goodness that's a nice pass between a soup and a stew.


What's the distinction between bird AND DUMPLINGS AND chicken AND PASTRY?

Even as some would possibly realize this meal as "hen and Dumplings," there is a distinction. "chook and Pastry" or really "fowl Pastry" is a version of chook and dumplings that functions extensive, flat noodles rolled from a simple flour dough (source). By means of contrast, a more traditional chook and dumplings recipe is thought for small balls of dough rather than flat strips. Within the Appalachian location of the usa, this practise is called bird and slicks, even as the Pennsylvania Dutch version is called bott boi. Irrespective of what you call it -- bird and Pastry, chicken and Dumplings or bird and Slicks -- this easy, cozy meal is truly scrumptious!


Components

This is only a quick overview of the substances that you will need for the homemade chicken and pastry recipe. As constantly, specific measurements and complete cooking commands are blanketed inside the printable recipe container at the bottom of the submit.



All-purpose flour: the bottom of the homemade pastry dough.

Baking powder: facilitates the flat pastry "puff" a touch bit whilst it cooks inside the broth.

Water: to bring the dough collectively and to thin the broth.

Butter: a touch little bit of fats within the pastry dough adds flavor and makes the dough greater supple and less difficult to roll out.

Salt and pepper: to beautify the flavors in the dish.

Bird: I decide upon bone-in chicken breasts or thighs, but you could see my notes underneath for boneless, skinless chicken or rotisserie bird versions.

Chook broth: selfmade broth or a fantastic keep-bought broth will both work well.

Parsley or thyme: an non-obligatory garnish that provides a chunk of freshness and a brilliant contact of colour.

Rectangular photograph of two bowls of hearty chook and dumplings crafted from scratch


The way to MAKE hen AND PASTRY

This clean chook and pastry is the best Sunday supper when you have some time to allow it simmer on the stovetop. Here's the way to do it little by little:


Stir together the pastry dough, then knead on the counter for about 1 minute.

Go back the dough to the large bowl, cover, and set apart to relaxation whilst you put together the chook.

Area the hen in a massive Dutch oven, then cover with broth.

Bring the liquid to a boil; reduce the warmth to low, cover the pot and simmer the chook for about 25-30 minutes, or until the meat is cooked via.

Whilst the chicken simmers, roll out the pastry dough on a floured surface so that it's about ⅛-inch thick.

Use a pointy knife, pastry cutter, or pizza cutter to slice the pastry into strips.

Put off the cooked hen to a plate or bowl and set aside.

Go back the broth to a boil, add the pastry strips, lessen the heat to low, cowl the pot, and simmer the pastry for approximately 15 mins (or until it's pretty much smooth). The broth will start to thicken (from the starch and flour within the pastry), and the dumplings can also sink to the lowest as they absorb the broth.



Even as the pastry cooks, dispose of the meat from the hen and discard the pores and skin and bones. Shred the meat with  forks.

Add the bird to the pot and hold cooking the fowl and pastry exposed for about 5-10 extra minutes. The broth need to continue to thicken and you'll know the pastry is done while it would not have a "doughy" taste anymore.

Flavor and season with additional salt and pepper, if vital.

Ladle into bowls and garnish with parsley or thyme, if favored.


Overhead shot of ingredients for homemade hen and pastry

Procedure shot showing a way to make dumplings with flour


Two fowl breasts in a pot of broth

Method shot displaying a way to make pastry for chicken and pastry

Shredding cooked bird in a bowl

Overhead horizontal shot of an smooth fowl and pastry recipe in a Dutch oven

The way to THICKEN bird AND PASTRY

Debbie begins with more broth, however she also simmers the pastry for approximately an hour to allow the broth cook dinner down and thicken. If you need to thicken your broth even more at the stop, you could just simmer the pot (exposed) till it reaches the desired consistency. I discovered that less broth (approximately eight cups) and a shorter simmering time labored satisfactory due to the fact the pastry isn't always too overdone or smooth, but the broth nonetheless has a danger to thicken. Feel free to alter the simmering time to suit your choices, even though!


WHAT is going WITH hen AND PASTRY?

It's best to feature more than one aspects with a bowl of chook and pastry, so right here are some easy options that cross well with the dish:


Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits

Fluffy bakery-fashion Corn truffles, Skillet Cornbread or Honey Cornbread

Pumpkin Bread or Pumpkin muffins

Selfmade Crescent Rolls or tender Dinner Rolls

A loaf of crusty Dutch Oven Bread (shown in these pics)

Southern-style inexperienced Beans

A crisp green salad wearing Pepper Jelly vinaigrette or a Wedge Salad with Buttermilk Ranch

Sauteed Asparagus

Brown Sugar Glazed Carrots

Fried Apples

Southern Collard veggies

Broccoli Cauliflower Salad

Sauteed Zucchini

Southern Succotash

Overhead photo of  servings of selfmade Southern hen and dumplings on a timber desk with a checked napkin

Storage

Leftover bird and pastry will maintain in an airtight container within the refrigerator for 3-four days. Reheat the mixture in a saucepan or Dutch oven over low heat, just until warmed through. You can also microwave person bowls for about 1 minute.


Are you able to FREEZE hen AND PASTRY?

Yes! Store the hen and pastry in an airtight field or Ziploc freezer bag in the freezer for up to a few months. Thaw inside the fridge in a single day, then transfer to a Dutch oven or saucepan and warm over low warmness.


RECIPE versions

Reduce the pastry into squares or diamonds instead of strips. You may cause them to as huge or as thin as you like.

Boneless Skinless fowl Breast: Debbie makes her chicken and pastry with 2-3 lbs. Of boneless, skinless chicken breasts. You will lose a number of the taste from the skin and bones on the hen, but this is nevertheless an amazing option in case you do not want to mess with the ones extras.

Rotisserie hen: For a shortcut, use the meat from a store-bought rotisserie fowl and pass the 25 minutes of simmering time in any other case required to cook the beef. Once more, you may lose some of the taste that you would in any other case get from simmering the hen with its skin and bones in the broth; however, a great broth will nevertheless yield a delicious pot of chicken and pastry. Plus, rotisserie chicken is frequently pro and extra flavorful than plain fowl, so in an effort to make up for a number of the lost flavor.

Bouillon Cubes: Debbie's pal uses bouillon cubes and water as opposed to chicken broth in this recipe. If you choose to do the identical, you'll want about 2-3 of the bigger cubes for this dish, but you can regulate to fit your flavor.

Ladle in a pot of home made bird and Pastry

Suggestions FOR THE excellent chook AND PASTRY RECIPE

If you have the time, make homemade hen broth to use in this recipe. You could also use the meat from the broth on this dish.

Use bone-in, skin-on bird portions for the most flavor. I used chicken chicken breasts right here, however fowl thighs additionally work notable. The dark meat has a tendency to stay extra moist and juicy when it is cooked.

Stir the pot as you are adding the pastry to the broth, and maintain to stir every now and then because the pastry simmers. This will prevent the strips of dough from sticking to each other.

The entire amount of salt will vary depending on your personal taste possibilities and on the broth that you use. Taste the broth often as you're getting ready the dish and alter with extra salt and pepper, as needed.

For a thicker broth, simmer the chook and pastry uncovered for a touch bit longer.

Garnish every bowl with fresh parsley or thyme for a shiny, colourful touch.

Near overhead photo of Southern chook Pastry in a bowl with a side of bread

Extra comfort meals fowl RECIPES TO strive

Farmhouse chicken and Bisquick Dumplings

Tacky chicken and Broccoli Casserole with Rice

Hen bathroom

Bird and Sausage Gumbo

Whole Roasted chook

Conventional selfmade chook Pot Pie

Fried hen Cutlets and usa Gravy

Easy chook Noodle Soup

Overhead shot of two bowls of Southern chicken and pastry on a timber table

Southern chook and Pastry

Occasionally known as "fowl and Dumplings," this home made hen and Pastry is conventional Southern comfort meals at its best!


 CourseDinner

 CuisineAmerican, Southern

 Keywordbraided hen pastry, chook and dumplings, chook and pastry

 Prep Time10 mins

 cook dinner Time1 hour five mins

 overall Time1 hour 15 mins

 Servings6 humans

 Calories414kcal

Components

FOR THE PASTRY:

2 cups all-motive flour

1 tablespoon baking powder

Salt and pepper

¾ cup water, at room temperature

Three tablespoons melted butter

FOR THE hen:

Three lbs. Bone-in, skin-on chicken breasts or thighs

6-eight cups bird broth (or sufficient to cover the chook)

Elective garnish: chopped sparkling parsley or thyme



Commands

Prepare THE PASTRY:


In a massive bowl, whisk collectively flour, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper. In a separate bowl, whisk together water and melted butter. The use of a rubber spatula, stir the butter combination into the flour mixture just until incorporated. Turn the dough out onto a lightly floured counter and knead for about 1 minute, adding additional flour to the counter and on your hands, if important, to save you sticking. Go back the dough to the massive bowl, cover with plastic wrap, and set aside whilst you put together the bird.

Put together THE chook:

Area the hen in a big Dutch oven. Upload sufficient chook broth to cover the beef. Convey to a boil; reduce heat to low, cowl and simmer for about 25-half-hour, or till the fowl is cooked via.

ROLL OUT THE PASTRY:

Even as the hen simmers, roll out the pastry on a floured surface in order that it’s ⅛-inch thick. The usage of a sharp knife, a pastry cutter or a pizza cutter, slice the pastry into ½-inch wide and 3-inch long strips.

SHRED chook:

Do away with the chook to a plate or large bowl. Set apart.

Return broth to a boil over medium-high heat. Add pastry strips, lessen warmth to low, cover and simmer, stirring once in a while, till the pastry is gentle, approximately 15 mins. Even as the pastry cooks, use  forks to shred the fowl into chew-length portions, discarding the pores and skin and bones.

Upload the bird to the pot and cook, uncovered, for approximately five-10 more minutes, or until the broth is thick. Flavor and season with extra salt and pepper, if vital. Garnish with parsley or thyme and serve.

Notes

If you have the time, make homemade chicken broth to apply in this recipe. You could also use the beef from the broth in this dish.

Use bone-in, skin-on hen portions for the most flavor. I used chicken chicken breasts right here, however fowl thighs additionally paintings super. The dark meat tends to stay more moist and juicy while it is cooked.

Stir the pot as you're adding the pastry to the broth, and retain to stir every so often as the pastry simmers. This may save you the strips of dough from sticking to every different.

The full quantity of salt will range depending in your private taste preferences and on the broth which you use. Taste the broth regularly as you are preparing the dish and regulate with additional salt and pepper, as wished.

For a thicker broth, simmer the bird and pastry uncovered for a little bit longer.

Garnish each bowl with clean parsley or thyme for a brilliant, colourful touch.

Nutrients energy Carbohydrates: 36g fats: 11g fat: 5g fats ldl cholesterol Sodium: 299mg diet A: 220IU vitamin Calcium: 112mg