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A heartwarming Southern classic featuring tender shredded chicken and flat, noodle-like pastry strips simmered in a rich, savory broth. This is pure comfort food in a bowl, perfect for a cozy family dinner.
Cook the Chicken and Create the Broth
Prepare the Pastry Dough
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A heartwarming Southern classic featuring tender shredded chicken and flat, noodle-like pastry strips simmered in a rich, savory broth. This is pure comfort food in a bowl, perfect for a cozy family dinner.
This southern recipe takes 115 minutes to prepare and yields 4 servings. At 708.93 calories per serving with 60.29g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Shred Chicken and Strain Broth
Roll and Cook the Pastry
Finish and Serve
For a richer, creamier finish, stir in 1/4 to 1/2 cup of heavy cream along with the butter and shredded chicken in the final step.
Add 1 teaspoon of dried thyme or a mix of poultry seasoning to the flour mixture when making the pastry dough for an extra layer of flavor.
Add 1 cup of frozen peas and carrots to the broth during the last 5 minutes of cooking the pastry for a more complete meal.
If short on time, you can use a store-bought rotisserie chicken (shredded) and a high-quality chicken stock. You will only need to make and cook the pastry.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The warm, savory broth and tender chicken and pastry provide a sense of comfort and satisfaction. This dish is not only nourishing for the body but also for the soul, making it perfect for a cozy family meal.
Each serving of this Chicken and Pastry contains approximately 550-600 calories, depending on the specific chicken parts used and the amount of fat skimmed from the broth.
Chicken and Pastry is a classic comfort food that is rich in carbohydrates and protein. While delicious, it's best enjoyed in moderation as part of a balanced diet. To make it healthier, you can use skinless chicken and be sure to skim all the excess fat from the broth.
Yes, you can use alternatives, but the texture will be different. Frozen flat dumplings (like Anne's Old Fashioned Flat Dumplings) are the closest substitute. You could also use wide egg noodles, but the broth will not thicken in the same way.
Gummy or tough pastry is usually caused by two things: overworking the dough, which develops too much gluten, or not rolling the dough thin enough. Handle the dough as little as possible and roll it until it's almost translucent for the best results.
The pastry is best when cooked fresh. However, you can prepare the chicken and broth up to 2 days in advance. Store them in the refrigerator. When ready to eat, simply reheat the broth to a simmer and proceed with cooking the freshly rolled pastry.