Homemade Chicken and Pastry Recipe for Ultimate Comfort

If you’re craving a warm, hearty dish that instantly brings back memories of home-cooked meals, then this chicken and pastry recipe is exactly what you need. This beloved Southern classic is not only rich and creamy but also filled with tender, shredded chicken wrapped in delicate strips of pastry. Just imagine a bowl of pure comfort—savory broth, buttery pastry, and perfectly seasoned chicken all coming together in every satisfying bite.

Traditionally found in Southern kitchens, chicken and pastry is often mistaken for chicken and dumplings, but they’re not quite the same. While chicken and dumplings feature soft, fluffy dough balls, chicken and pastry is made with flat, noodle-like pastry strips that create a rich, velvety texture. This recipe is perfect for chilly evenings, family gatherings, or when you just need a little extra comfort on your plate.

Not only is this dish incredibly satisfying, but it’s also easy to make with simple ingredients you probably already have in your kitchen. Whether you’re an experienced cook or new to Southern cuisine, this chicken and pastry recipe is foolproof and guaranteed to become a favorite in your home.

Why This Chicken and Pastry Recipe Works

What makes this recipe special? Let’s break it down:

1. A Time-Tested Southern Classic

Chicken and pastry has long been a cherished staple in Southern homes for generations. Over the years, the dish has been lovingly passed down through families, with each cook adding their own unique twist to make it even more special. The combination of slow-simmered chicken and homemade pastry creates a rich, flavorful meal that’s both nostalgic and incredibly satisfying.

2. Simple Ingredients, Maximum Flavor

This dish proves that you don’t need fancy ingredients to create something delicious. You only need:

• Chicken (bone-in for the best flavor)
• Flour, butter, and broth for the pastry
• Aromatics like onion, garlic, and celery
• Seasonings to enhance the taste

Every element works together to create a deep, comforting flavor without being overly complicated.

3. Perfect Balance of Texture and Taste

The contrast between the tender chicken and the silky pastry is what sets this dish apart. The pastry absorbs the rich, savory broth, turning into soft, noodle-like bites that melt in your mouth.

4. Customizable to Your Taste

One of the best things about this chicken and pastry recipe is how adaptable it is:

• Want a richer broth? Use homemade chicken stock.
• Need a shortcut? Use pre-made pastry or biscuit dough.
• Prefer a creamier texture? Add a splash of heavy cream.

5. Budget-Friendly and Great for Meal Prep

Chicken and pastry is made with affordable, everyday ingredients and can easily feed a crowd. Plus, it tastes even better the next day, making it perfect for leftovers.

Now that you know why this recipe is a must-try, let’s get into the details of making it.

Ingredients Breakdown

Here’s everything you’ll need to make this delicious chicken and pastry recipe from scratch:

For the Chicken and Broth:

• 1 whole chicken (about 3-4 lbs), cut into pieces – Using bone-in chicken gives the broth a richer flavor.
• 8 cups water – The base for the broth.
• 1 medium onion, chopped – Adds depth and aroma to the broth.
• 2 celery stalks, chopped – Enhances the flavor and provides a subtle sweetness.
• 2 cloves garlic, minced – A must-have for extra savory goodness.
• 2 bay leaves – Infuses a warm, herbal taste.
• 1 teaspoon salt – To season the broth.
• ½ teaspoon black pepper – Adds a little spice.
• ½ teaspoon dried thyme (optional) – For an extra layer of flavor.
• 1 tablespoon unsalted butter – Adds richness to the final dish.

And For the Pastry Dough:

• 2 cups all-purpose flour – The main ingredient for the pastry.
• ½ teaspoon salt – For flavor.
• ½ teaspoon baking powder – Helps the pastry have a slight lift.
• ¼ cup unsalted butter, cold and cubed – Creates a tender texture.
• ½ cup whole milk (or buttermilk) – Binds the dough together and makes it soft.

For the Final Dish:

• 2 cups shredded cooked chicken (from the broth) – The star of the dish.
• 4 cups reserved chicken broth – The flavorful liquid base.
• ½ teaspoon ground black pepper – For seasoning.
• ½ cup heavy cream (optional) – For a richer, creamier texture.

Step-by-Step Instructions

Step 1: Cook the Chicken and Make the Broth (45 minutes)

1. In a large pot or Dutch oven, place the chicken pieces, water, onion, celery, garlic, bay leaves, salt, pepper, and thyme (if using).
2. Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 45 minutes or until the chicken is tender and fully cooked.
3. Remove the chicken from the pot and let it cool slightly. Strain the broth, discarding the vegetables and bay leaves.
4. Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces. Set aside.

Second Step: Make the Pastry Dough (10 minutes)

1. In a medium bowl, whisk together the flour, salt, and baking powder.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add the milk, mixing until a soft dough forms.
4. On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Cut into 1-inch wide strips or small squares.

Step 3: Cook the Pastry in the Broth (15 minutes)

1. Return 4 cups of broth to the pot and bring to a gentle simmer.
2. Drop the pastry strips into the simmering broth, stirring gently to prevent sticking.
3. Let cook for about 10-12 minutes, until the pastry becomes soft and slightly translucent.

Fourth Step: Combine Everything and Serve (5 minutes)

1. Stir in the shredded chicken and let it warm through.
2. Add butter and heavy cream (if using) for extra richness. Adjust seasoning with salt and pepper.
3. Serve hot and enjoy!

Pro Tips for Success

To ensure your chicken and pastry recipe turns out perfectly every time, follow these expert tips:

1. Use Bone-In Chicken for the Best Flavor

Cooking a whole chicken (or bone-in pieces) creates a deep, rich broth that you just can’t get from boneless chicken breasts. If you’re in a hurry, you can use rotisserie chicken and boxed broth, but homemade is always better!

2. Don’t Overwork the Pastry Dough

When making the pastry, mix the ingredients just until combined. Over-kneading can make the pastry tough instead of tender.

3. Roll the Pastry Thin

The thinner the pastry, the more delicate the texture. Aim for about ⅛-inch thick before cutting it into strips.

4. Let the Pastry Simmer Slowly

Dropping the pastry into boiling broth too quickly can cause it to stick together. Add it gradually while stirring gently.

5. Add Heavy Cream for Extra Richness

If you want a creamier consistency, stir in ½ cup of heavy cream at the end. It adds a velvety texture and makes the dish even more indulgent.

6. Taste and Adjust Seasoning at the End

Broth flavors can vary, so always do a final taste test before serving. Add a little more salt or pepper if needed.

Variants of the Chicken and Pastry Recipe

One of the best things about this chicken and pastry recipe is its versatility. You can tweak it to suit your taste, dietary needs, or available ingredients. Here are a few delicious variations:

1. Classic Southern Chicken and Pastry

This is the classic, traditional version, made with a rich, homemade broth and tender, silky pastry. So, it’s absolutely perfect for anyone craving an authentic, Southern-style dish that brings warmth and comfort to every bite.

2. Creamy Chicken and Pastry

If you love a thicker, creamier consistency, simply add ½ to 1 cup of heavy cream or evaporated milk at the end of cooking. Not only does this enhance the richness, but it also creates a smoother, more luxurious texture that makes every bite even more indulgent.

3. Spicy Cajun Chicken and Pastry

For a bold and spicy twist, add 1 teaspoon of Cajun seasoning to the broth, along with a dash of hot sauce. You can also toss in some smoked sausage slices for extra flavor.

4. Vegetable-Loaded Chicken and Pastry

If you’re looking for a more balanced meal, you can easily add diced carrots, peas, or corn to the broth. Not only does this enhance the nutritional value, but it also adds vibrant color, a delightful texture, and a hint of natural sweetness to the dish.

5. Turkey and Pastry (Great for Leftovers!)

For an easy and delicious variation, simply swap out the chicken for leftover roast turkey from Thanksgiving or Christmas. Not only is this a great way to use up holiday leftovers, but it also adds a rich, savory flavor that makes this comforting dish even more satisfying.

6. Gluten-Free Chicken and Pastry

Use gluten-free all-purpose flour for the pastry and ensure your broth is gluten-free. The texture may be slightly different, but it will still be delicious.

Serving Suggestions

This chicken and pastry recipe is hearty enough to be a meal on its own, but if you want to elevate it, here are some delicious pairings:

1. Classic Southern Sides

Pair your bowl of chicken and pastry with:

• Collard greens – The slightly bitter, smoky greens balance out the richness of the dish.
• Cornbread – A warm slice of cornbread with butter is the perfect side to soak up the broth.
• Green beans with bacon – A simple, savory side that complements the flavors.

2. Light and Fresh Pairings

Since chicken and pastry is a rich dish, a light side dish can help balance the meal:

• Simple green salad – A mix of fresh greens, cucumbers, and a tangy vinaigrette cuts through the richness.
• Steamed or roasted vegetables – Carrots, Brussels sprouts, or asparagus add a nice contrast in texture.

3. Beverages to Pair with Chicken and Pastry

• Sweet tea – A classic Southern drink that complements the savory dish.
• Chardonnay – A crisp white wine with a slight buttery finish pairs well with the creamy broth.
• Lemon-infused water – Helps cleanse the palate between bites.

Storage and Reheating Instructions

How to Store Chicken and Pastry

• Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days. The flavors deepen over time, making it even tastier the next day.
• Freezer: Chicken and pastry freezes well! Let it cool completely, then store it in a freezer-safe container for up to 3 months.

How to Reheat Chicken and Pastry

• Stovetop: The best way to reheat is by far in a pot over low heat. Additionally, add a splash of chicken broth or water to loosen the consistency if needed.
• Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring in between to prevent overheating.
• From Frozen: Thaw overnight in the refrigerator, then reheat on the stovetop with a little extra broth.

Avoid These Common Storage Mistakes

• Don’t store hot food in the fridge – Let it cool to room temperature first.
• Don’t overheat repeatedly – Only heat the portion you need to keep the rest fresh.

Recipe Card

Chicken and Pastry

Recipe by SouhailCourse: DinnerDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

400

kcal

This chicken and pastry recipe is a comforting Southern classic made with tender shredded chicken, a rich homemade broth, and silky pastry strips. It’s the perfect dish for a cozy meal!

Ingredients

• For the Chicken and Broth

• 1 whole chicken (about 3-4 lbs), cut into pieces

• 8 cups water

• 1 medium onion, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 2 bay leaves

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (optional)

• 1 tablespoon unsalted butter

• For the Pastry Dough

• 2 cups all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking powder

• ¼ cup unsalted butter, cold and cubed

• ½ cup whole milk (or buttermilk)

• For the Final Dish

• 2 cups shredded cooked chicken (from the broth)

• 4 cups reserved chicken broth

• ½ teaspoon ground black pepper

• ½ cup heavy cream (optional)

Directions

• Cook the Chicken & Make the Broth: In a large pot, combine chicken, water, onion, celery, garlic, bay leaves, salt, pepper, and thyme. Bring to a boil, then simmer for 45 minutes. Remove chicken, strain broth, and shred the meat.
• Make the Pastry Dough: In a bowl, mix flour, salt, and baking powder. Cut in cold butter until crumbly. Add milk and mix until a dough forms. Roll out to ⅛-inch thickness, then cut into 1-inch wide strips.
• Cook the Pastry: Bring 4 cups of broth to a simmer. Drop pastry strips in, stirring gently. Cook for 10-12 minutes until tender.
• Combine & Serve: Stir in shredded chicken, butter, and heavy cream (if using). Adjust seasoning and serve warm.

Notes

• For a thicker consistency, simmer the broth longer or add a cornstarch slurry.

FAQs

Final Thoughts

There’s nothing quite like a warm bowl of chicken and pastry to bring comfort and nostalgia to your table. This Southern classic, with its rich homemade broth, tender shredded chicken, and silky pastry strips, is the perfect meal for cozy evenings, family gatherings, or whenever you need a little extra warmth in your day.

What makes this chicken and pastry recipe truly special is its simplicity. With just a few basic ingredients—chicken, flour, butter, and broth—you can create a dish that’s rich in flavor and tradition. Whether you prefer the classic version, a creamy twist, or a spicy Cajun variation, this recipe is easily adaptable to suit your taste. And the best part? It tastes even better the next day, making it a fantastic make-ahead meal.

From its deep roots in Southern cooking to the countless ways you can customize it, chicken and pastry is more than just a recipe—it’s a dish filled with history, love, and warmth. Whether you’re making it for the first time or revisiting a childhood favorite, I hope this recipe brings as much joy to your home as it has to mine.

If you loved this chicken and pastry recipe, be sure to check out our collection of delicious dinner recipes for more comforting meals. From hearty stews to quick and easy weeknight dinners, you’ll find plenty of inspiration for your next meal.

So, what are you waiting for? So, grab your ingredients, roll out that pastry, and get ready to enjoy a bowl of this hearty, comforting dish. And don’t forget—once you try this recipe, be sure to leave a comment below to share your experience! I’d absolutely love to hear how it turned out for you and any creative twists you added to make it your own.