Recipe: Chicken and Pastry
Whether you prefer to call it chicken & pastry or chicken & dumplings, this is a recipe close to my heart. Growing up in North Carolina, chicken and pastry was a staple in our house when the winter chill began creeping up in November and warmed the stove and stomachs throughout the season. It was at every church potluck and was even brought to our family when my grandfather passed away.
There are several variations of it throughout the internet and in homes around the area. Some use a roasted chicken; some put celery, carrots and onion in the broth; biscuit-like dough balls for dumplings and I’ve even had it with hard boiled eggs diced and sprinkled in it (I did not like it that way). This is the way my mom made it and by far the easiest way I’ve seen to make it.
It is truly a one pot comfort meal.
3 large chicken breast on the bone with the skin (or 1 whole chicken)
4 sheets (3 strips in each sheet) of Anne’s Flat Dumplings
1 can of Cream of Chicken Soup
Salt and pepper to taste
- Place the chicken into a large pot and fill the pot with water until the chicken is covered.
- Season the water with salt and pepper.
- Boil the chicken uncovered until the chicken is tender and almost fully cooked through then remove the breasts.
- Add one can of cream of Chicken soup to the water and mix.
- Once mixed, add the dumplings and return to a boil.
- Cook until the water has reached a thicker consistency.
- Shred the chicken and discard the bone and skin.
- Add the shredded chicken to the dumplings and stir to incorporate.
I always make fried cornbread to serve with this.
That recipe is:
- Mix water with the hushpuppy mix per instructions on the bag.
- In a large frying pan, add enough vegetable oil to fry the cornbread for a shallow fry (about 2 cups depending on the size of the frying pan).
Give it a try and let me know what you think!