Classic Chicken and Pastry Recipe: Comfort Food Made Easy

Learn how to make a hearty, flavorful chicken and pastry recipe with tender chicken, homemade pastry strips, and simple Southern-style comfort. Perfect for cozy dinners!

What Is a Chicken and Pastry Recipe?

Few dishes warm the soul like a homemade chicken and pastry recipe. This Southern comfort classic combines tender chunks of chicken simmered in a rich, savory broth with silky, flat pastry strips that soak up every drop of flavor.

Unlike chicken and dumplings, which use doughy balls, this version features soft, noodle-like pastry for a creamy, hearty texture. It’s simple, nostalgic, and the kind of dish that makes any evening feel like home.

Ingredients for the Chicken and Pastry Recipe

You don’t need fancy ingredients to make this old-fashioned favorite—just a few basics from your pantry.

For the Chicken Broth	For the Pastry Dough
1 whole chicken (3–4 lbs), cut up	2 cups all-purpose flour
8 cups chicken broth	½ teaspoon salt
1 onion, diced	⅓ cup shortening or butter
2 celery stalks, chopped	½ cup cold water
2 carrots, sliced	Optional: pinch of baking powder
Salt & pepper to taste	—

Optional add-ins: fresh thyme, bay leaf, a splash of cream, or parsley for garnish.

Step-by-Step Chicken and Pastry Recipe Instructions

Follow these simple steps to make your perfect chicken and pastry recipe from scratch.

1. Cook the Chicken

• Place chicken, onions, celery, and carrots in a large pot.
• Add chicken broth, bring to a boil, then reduce to a simmer for 45 minutes until the chicken is tender.
• Remove the chicken, strain the broth, and set both aside.

2. Shred the Chicken

• Let chicken cool slightly.
• Remove the skin and bones, then shred into bite-size pieces.

3. Make the Pastry Strips

• In a bowl, combine flour and salt.
• Cut in shortening or butter until crumbly.
• Add cold water slowly until a soft dough forms.
• Roll out on a floured surface to ⅛-inch thick and cut into 1-inch-wide strips.

4. Cook the Pastry

• Bring the strained broth to a gentle boil.
• Drop pastry strips in one at a time, stirring occasionally to prevent sticking.
• Simmer 10–15 minutes until tender.

5. Combine Chicken and Pastry

• Return shredded chicken to the pot.
• Simmer another 5–10 minutes, seasoning with salt, pepper, and herbs to taste.

The result is a rich, creamy, and hearty chicken and pastry dish that tastes like pure comfort in every bite.

Tips for the Perfect Chicken and Pastry Recipe

• Use homemade broth for deeper flavor.
• Don’t overwork the dough—it keeps pastry strips light and tender.
• Simmer gently, not boil, to prevent soggy pastry.
• Add cream or butter at the end for extra richness.
• Season as you go to balance flavors perfectly.

These tips ensure your chicken and pastry recipe turns out flavorful and perfectly textured every time.

Variations on Chicken and Pastry

The best part about a chicken and pastry recipe is how easy it is to customize. Try one of these delicious twists:

• Gluten-Free Version: Use a gluten-free 1:1 flour blend for the pastry dough.
• Quick Shortcut: Use refrigerated pie crust or puff pastry if short on time.
• Add Vegetables: Peas, corn, or green beans add color and nutrition.
• Creamy Style: Stir in ½ cup heavy cream at the end for a rich, velvety sauce.
• Herb Twist: Add thyme, rosemary, or parsley for aroma and freshness.

Each variation still keeps that Southern comfort charm we all love.

Serving Suggestions

This chicken and pastry recipe is delicious on its own, but you can make it even better with these Southern-inspired sides:

• Buttermilk biscuits or cornbread to soak up the broth
• Collard greens or green beans for color and crunch
• Mashed potatoes for the ultimate comfort meal
• Fresh salad to balance out the richness

Top with chopped parsley or freshly cracked pepper before serving for a restaurant-quality finish.

Storage, Make-Ahead & Freezing Tips

• Store: Keep leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of broth to restore texture.
• Freeze: Cool completely, then freeze for up to 3 months in portioned containers.
• Make-Ahead: Prepare the broth and pastry dough a day early; assemble before serving for best texture.

This makes the chicken and pastry recipe ideal for meal prep or busy weeknights.

Frequently Asked Questions (FAQ about Chicken and Pastry Recipe)

1. What’s the difference between chicken and pastry vs chicken and dumplings?
The chicken and pastry recipe uses thin, flat pastry strips that cook directly in the broth, while dumplings are thicker dough balls. The pastry version is silkier and less doughy.

2. Can I use store-bought broth or rotisserie chicken?
Yes! It’s a great time-saver. Just adjust the seasoning for rich flavor.

3. How do I prevent soggy pastry strips?
Simmer gently instead of boiling and roll dough thinly for a soft, noodle-like texture.

4. Can I make it gluten-free?
Absolutely—use a gluten-free flour blend or almond flour dough.

5. How long do leftovers last?
Refrigerate for up to 3 days or freeze for 3 months. Reheat gently with broth.

6. Can I make this recipe ahead?
Yes, you can prepare the chicken and dough ahead of time, then assemble before dinner for that freshly cooked flavor.

Conclusion: Your Go-To Chicken and Pastry Recipe

This chicken and pastry recipe is the ultimate comfort food—tender chicken, soft pastry, and rich, savory broth that feels like home in every spoonful. Whether you’re feeding family or craving something cozy, it’s a dish that satisfies every time.

Once you try this classic Southern chicken and pastry, it’ll become your go-to recipe for warm, hearty, and comforting meals all year round.