Chicken pastry is a dish that my mom would make a few times every winter. Some people call it chicken and dumplings but a true Southerner knows this dish as chicken pastry. Not chicken and pastry but simply chicken pastry! It’s a pretty simple dish to make but can be time consuming because of the time it takes to boil the chicken and roll out and cook the pastry. You will need a rolling pin and a sifter to make this dish. If you don’t own them, borrow them from your grandma because I promise you she will have both of these items in her kitchen. It is imperative that you sift your flour and salt together so your pastry pieces aren’t tough but light and fluffy! You should also place your pastry in the refrigerator for about 20 to 30 mins so it can dry out a bit. This is another step you can’t skip. I hope your family enjoys this dish as much as my family has over the last 40 years. A bowl of chicken pastry will literally warm your soul and fill your belly. It is a perfect dish for those cold winter evenings!
The full recipe is now in my new cookbook titled Memories on a Plate- Southern Recipes that I Learned from my Mama. Click the link below to grab a copy.
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