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Chicken Pastry Recipe, made from scratch.

| July 8, 2013 | 82 Comments

Chicken Pastry Recipe
Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch.  There’s just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year.  Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you’ll find it’s much easier to make from scratch than you might have thought.  We’ve also got a printable recipe to make it even easier.

 

Chicken Pastry, made from scratch.
Southern Chicken Pastry, made from scratch recipe.

 

Chicken Pastry, or Chicken Dumplings?  It may not make much difference which name you know it by, it’s just good old southern comfort food at it’s very best.  However, at my house, what you see in the picture above was always called Chicken Pastry.  Chicken Dumplings were made of thick patties of cornmeal instead of thin strips of flour dough.  Mama made both, but Chicken Pastry was my favorite.

As a very young child, I have some strange memories of mama going outside and grabbing one of the chickens walking around the yard.  Chickens pretty much roamed free throughout the day.  She’d grab one of the older hen’s and head for that big stump of a tree that already had an axe laying up along side of it.  Yes, I spent a few years “down on the farm” before we moved to the city.  Its a scary thing as a child to see a chicken running all around, flapping its wings… minus a – well, you get the picture.  Let’s move on.  It wasn’t pretty but… it was a way of life.

I can still see her spreading flour across our kitchen table and rolling out her dough into one big sheet that seemed to almost cover the entire table.  Then, she’d take a knife and make quick work of slicing it up into big squares while the chicken stock, along with that old hen, boiled away on the electric stove right behind her.

Mama moved on to buying chickens at the grocery store a few years later, once we landed in the city.  Still, she continued to make really big pots of Chicken Pastry a couple of times a month.  Sunday dinners around the big oval table, surrounded with family, were just that much better when mama sat that big bowl of Chicken Pastry in the middle.  We usually had the preacher and his family over after church and it was always a favorite with all of them.

I must also admit that in her later years, Mama would give in and buy the frozen dough strips as opposed to making her own.   Anne’s Dumplings and those flat pastry strips became a part of our family, and like Colonel Saunders, they showed up more and more at our yearly family reunion dinners.  Anne’s makes a great pastry, we used it in the restaurants.  Still, nothing takes me back like seeing that big sheet of dough, sliced up and waiting for the big pot.  I think you’ll agree once you give our recipe a try.  Are you up for it?  Alright then… Let’s Get Cooking!

 

Chicken Pastry, ingredients.
Chicken Pastry Recipe:  You’ll need these ingredients plus some chicken broth.  You don’t need the butter, it just wanted to get in the picture and I said it would be OK… this time.

 

Chicken Pastry, cooked chicken.
You’ll need some cooked chicken.  You could certainly use some from a can, but we’re making this from scratch… remember?

 

Chicken Pastry, open the chicken package.
Begin by opening your package of chicken.  Look inside the chicken and remove the neck bone and giblet pieces that are tucked up in there.  Set those aside for now but we’ll add them into the pot once we start cooking the chicken.

 

Chicken Pastry, rinse under cold running water.
Rinse the chicken, inside and out, under cold running water.

 

Chicken Pastry, cutup the chicken.
You’ll need to cutup the chicken.  I’ll have to save that process for another post.  Just use a sharp knife and… Be Careful.

 

Chicken Pastry, cover with water.
Place the chicken in a good sized stock pot and cover it with about 4 inches of water.  Don’t forget to toss in those giblet pieces.  Place it on your stove top over Medium heat.

 

Chicken Pastry, cover the pot.
Cover the pot with a lid.

 

Chicken Pastry, cook until done.
Let the chicken cook on a slow boil until it’s done.  This will take about 45-55 minutes or so.

 

Chicken Pastry, add water as needed.
Check the chicken periodically as it cooks.  Add more water as needed if the fluid starts getting low.  Keep the chicken covered in liquid as it boils.

 

Chicken Pastry, remove when done.
Using tongs, remove the chicken from the water when it is done and spread it out in a pan to cool a little.  You can turn the burner off under the stock pot while the chicken cools, this will help any fat in the pot to rise to the top.

 

Chicken Pastry, remove meat from bones.
When it’s cooled enough to handle, remove the meat from the bones.  I’m only going to use half the meat in the Chicken Pastry, I’m saving the other half for another recipe.

 

Chicken Pastry, skim fat from stock.
Now that the pot has cooled a bit, use a spoon and skim as much fat as you can from the stock that is left in the pot.  Just discard the fat.

RESERVE 3/4 cup of the broth by removing it from the pot and setting it aside.  We need it to make the dough.

 

Chicken Pastry, place bones back in pot.
Place all the bones and scrap pieces back in the pot with the liquid.  Add more water if needed, to cover the bone pieces with about 2 inches of water. Place the lid back on the pot and bring this up to a low boil, letting it simmer while you make the pastry dough.  Adding the skin and bone pieces back to the pot just adds more flavor.  We’ll remove them before we add the pastry strips.

 

Chicken Pastry, measure out the salt and flour.
Measure out the flour into a sifter.  Add the salt.

 

Chicken Pastry, sift ingredients together.
Sift the ingredients into a large mixing bowl.

 

Chicken Pastry, make a well in the flour.
Use your fingers and make a well in the middle of the flour.

 

Chicken Pastry, pour in some of the chicken broth.
Pour in the reserved chicken broth you removed from the pot earlier.

 

Chicken Pastry, stir it together into a ball.
Using your fingertips, start make a small circular motion in the middle of the liquid.  Keep going around and around in circles, incorporating a little more of the flour from the edges of the bowl as you go.  Continue doing this until you’ve worked the flour into the dough ball that is forming.  Lift the dough and flip it over, turning it until you can form the dough into a ball.  Don’t over work it, just get it to the point to where it sticks together.

 

Chicken Pastry, flour your counter and place the dough ball on top.
Sprinkle some flour over the top of your counter or cutting board.  Cover a large area with it as we’ll be rolling the dough out over this space.  Place the ball of dough right in the middle.

 

Chicken Pastry, place some flour on your rolling pin.
Rub some flour on your rolling pin.

 

Chicken Pastry, roll out the dough.
Gently roll the dough out, working it first in one direction….

 

Chicken Pastry, roll out in opposite direction
then in the other direction.  Continue to roll it out in this pattern until you’ve stretched the dough out to at least 1/4″ thick or a little thinner.

 

Chicken-Pastry_22_roll-out-thin
It’s not necessary to roll it out in a perfect circle.  Just work it out as evenly as possible.

 

Chicken Pastry, cut into strips.
Use a knife, or even a pizza cutter, and slice the dough into strips about 1 inch wide.  Mama always made hers larger though.

 

Chicken Pastry, cut across the strips again.
Cut across the strips, making pieces about 2 inches long.

 

Chicken Pastry, let the dough rest.
Once it’s all cut, just let the dough rest where its at and lets work on getting that chicken stock fixed.

 

Chicken Pastry, remove bones and make stock.
Use a slotted spoon and scoop out all of the bones, skin and other pieces from the pot.  Make sure you get ALL the bone pieces as it’s not any fun to bite down onto a bone when eating Chicken Pastry.  Next, use your chicken granules and start adding a little of the base into the stock you’ve already got.  Chances are, the stock will not have enough flavor as it is to make a good pastry.  I’m adding some granules and will keep taste testing it as I go to get the desired taste.  You could also add ready made chicken broth, like from a carton, if you happen to have that.  Just add it slowly and taste it often to get a good taste.  It will be a bit salty so be careful.  If you should add too much, add in a little warm water to bring the salt taste back down to where you’d like it to be.

 

Chicken Pastry, add the pastry strips to the pot.
Mama would always pick up several pieces of the pastry dough and drape it across her hand as she moved it from the table to the pot.  As I mentioned, her pieces were much larger than what I’ve got here.  It was just the way she made hers.  Once you’ve got the stock to tasting like you want it too, start dropping the strips of dough into the pot.  DO NOT STIR.

 

Chicken Pastry, add all the strips to the pot.
Make sure you don’t stir the strips while you’re adding them.  Keep them separated as you drop them in so they can cook just a little on their own.  This will prevent them from sticking together so much.  As you add more into the pot, look for openings that you can drop the next piece into.  The dough strips will sink to the bottom at first but then they pop right back up.

 

Chicken Pastry, add the chicken pieces to the pot.
Let the pastry strips cook for a few minutes after you get it all in the pot.  Then, add in the pieces of chicken that you’ve pulled from the bones.  Don’t forget, even though I started with a whole chicken, I’m only using half of that in my Chicken Pastry.  I’m going to make some homemade Chicken Salad with the rest.

You can gently stir the chicken pieces into the stock and pastry now.  Just get the chicken submerged into the liquid enough to keep most of it under the liquid.  Do not cover the pot.  Let it continue to simmer on Medium-Low heat for about 10-15 more minutes.  You can test a piece of the pastry itself to be sure its done.  Some folks like it a bit tough and others like it very tender.  It’s like pasta, cook it to the degree that you prefer it at.

 

Chicken Pastry, add some corn starch to thicken if needed.
If your stock isn’t as thick and creamy as you’d prefer, thicken it up with a little mixture of flour and water, or cornstarch and water.  Just take about two Tablespoons of flour or cornstarch and mix enough water into it to make a slurry.  Slowly add a little of this into your pastry, stirring gently, until you have the liquid in the pastry to the way you like it.  It will of course thicken some on its own so be very careful if you add anything else to thicken it up.  Add a little black pepper to taste and you’re good to go.  You could even add some of that butter that sneaked in the picture up top if you’d like to do so.

 

Chicken Pastry, serve warm and enjoy.
Place the Chicken and Pastry in a big old bowl and call the family.  Serve it warm and ENJOY!

 

Chicken Pastry Recipe, made from scratch.

Rating: 51

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 6-8 Servings as shown.

Chicken Pastry Recipe, made from scratch.

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Ingredients

  • 1 Whole Chicken, 4-5lb average
  • 2 cups of Flour
  • 4 teaspoons Chicken base or granules, for broth
  • ½ teaspoon Black Pepper or to taste
  • Salt, to taste, if needed
  • Water

Instructions

  1. Remove neck, gizzards and any other parts that might be inside the bird.
  2. Rinse the bird, inside and outside, under cool running water.
  3. Cut the chicken into pieces
  4. Place cut chicken in a large stock pot, cover with about 6 inches of water.
  5. Place on Medium-High heat and let come to a boil.
  6. Boil chicken about 45-55 minutes or until done.
  7. Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
  8. Turn the heat off under the pot while the chicken is cooling.
  9. Allow chicken to cool enough to handle and remove chicken from bones.
  10. Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
  11. Remove ¾ cup of broth from the pot and set aside. You'll need it to make the dough.
  12. Place the bones back in the pot and add water to cover about 2 inches.
  13. Let simmer on Medium-Low heat while you make the pastry dough.
  14. In a medium bowl, add flour and one teaspoon of salt. Sift together.
  15. Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
  16. Mix together until you have a slightly moist dough ball.
  17. Generously flour your table, countertop or large cutting board.
  18. Using a rolling pin, roll the dough out to about ¼ inch thick.
  19. Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
  20. Cut each strip into sections about 2 inches long.
  21. Let the dough pieces rest for about 30 minutes to dry out some.
  22. Remove the chicken bones from the stock pot.
  23. If needed, add enough water to equal about one gallon of liquid in the pot.
  24. Add chicken base or granules as needed to create a good tasting broth.
  25. Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.
  26. Try not to drop dough pieces on top of each other and DO NOT STIR.
  27. Add the shredded pieces of chicken to the pot.
  28. Add Black Pepper to taste.
  29. Test the pastry before adding any additional salt. Add salt if needed and stir gently.
  30. Simmer for about 15 minutes until dough pieces are fully cooked and tender.
  31. Serve warm and enjoy.
http://www.tasteofsouthern.com/chicken-pastry-recipe-made-from-scratch/

 

Your Comments:  Do you know this as Chicken Pastry or Chicken Dumplings?  Have you had the dumplings made using cornmeal?  I’d love to hear your comments and memories about one of our favorite dishes.  As I mentioned, its Chicken Pastry to me.  I do hope you’ll try making it from scratch.  It may take you a time or two to get it where you want it, but that’s the joy of cooking and experimenting around with recipes.  You make it your own.  I also hope you’ll take a few minutes and share your comments and memories in the section below.  Please know that all Comments are moderated.  That just means that I personally read each and every one of them before they are approved for our family friendly site here at Taste of Southern.  I also reply to as many comments as possible so come on back and check out my reply as well.

Subscribe To Our Newsletter:  I try to send out a Newsletter once each week to let you know about the newest recipe we’ve added or anything else of importance going on around Taste of Southern.  It’s absolutely FREE for you to subscribe and if you ever get tired of us, you can unsubscribe even easier.  You’ll find the sign-up box just below or there is one at the top right hand corner of every page.  Don’t forget to sign-up before you leave.  Thank you for visiting our site, I hope you enjoy our recipes and I hope you’ll help us spread the word by sharing our information with your family and friends.  Thank you in advance and do come back to visit with us again… real soon.

Be Blessed!!!
Steve

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Category: Chicken, Main Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

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  1. My Favorite Recipe | Ms. Minnie's Blog | May 25, 2014
  1. Johnna Bryant says:

    I want to serve chicken pastry as a side dish. What can you recommend to serve with it?

    • Steve Gordon says:

      Hi Johnna, Chicken Pastry was always served as a main dish in our house, which meant we just had various vegetable side dishes to go along with it. Typically this would be a bean dish, or some type of greens, but just about anything would do. Mostly it depended on what was available to us at the time. I hope this helps.

      I appreciate the question. I’m thankful you found Taste of Southern and that you’re trying our Chicken Pastry recipe. I trust it will turn out well for you. I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  2. Teresa L says:

    Made this tonight. I had tried several times to make this but I could never quite get it right. Usually ended up tasting like chicken noodle soup. ..weak. But with your recipe they tasted just like my grandmothers. My husband who hardly complements my cooking said it was the best I had ever made. Thank you for posting. I have bookmarked this and will be making it again. I’m going to look at your other recipes. Maybe i can wrangle another complement from my husband. Thank you again.

  3. Maggie T. says:

    My mother-in-law from Elizabeth City, NC called it “Chicken Pot Pie”…not Chicken & Dumplings. My version is made using Anne’s Dumplings; certainly nothing can equal Grandma’s but I haven’t received any complaints!

  4. Joyce says:

    Hi Steve. I am new to your website and truly happy to have found you. Chicken and Dumplings was my favorite dish growing up. I made your recipe last night and almost cried. They tasted just like my sweet mother’s. Thanks so much.

  5. Mona Campbell says:

    I’ve been making Chicken and Pastry from a recipe handed down by my mom for the last 20 years. The only difference is adding diced onion, celery (1 cup each) and 2 smashed garlic cloves to 3 boxes of chicken broth. The only other difference AND THIS IS A BIG ONE is adding a pint of Heavy Whipping Cream to your stock along with one stick of sweet salted butter.

  6. LeeAnn says:

    I made this recipe once a few years ago and haven’t forgotten how to make it since. Love the fact that all you need is a few ingredients to make something awesome. If you don’t add the salt it won’t make a difference, but it is important to cool the broth before adding it to the flour.
    I’ve added a few things to mine – the best was the corn which pairs nicely with the chicken. Veg-all which is just mixed veggies is also nice.

  7. Norma B says:

    Hi Steven, so grateful to see this recipe this morning. My grandmother use to make these chicken dumplings for us before she passed. I have been searching for this recipes for years. I was only able to find the chicken and dumpling recipe with puffy biscuit like dumplings. We will be having this tonight!

  8. Laura Autry says:

    When I met my husband years ago I never heard of chicken and pastry. I grew up in MS and my grandmother made the best chicken and dumplings. When my husband cooked this dish I was impressed. The dough is so much thinner. He was raised in Erwin, NC. My children would rather eat pastry and that was what we always had. Enjoyed reading your recipe and your letters above

    Laura

  9. Debbie says:

    Thanks so much for the recipe. I use this exact recipe except that I add a few drops of yellow food coloring to my broth mixture. It adds just a touch of color and makes the whole dish even more appealing.

  10. Jamie Locklear says:

    Hi Steve.

    Thanks so much for doing this blog and maintaining the southern traditions we grew up with. Im a Lumbee indian who grew up on a tobacco farm just outside of Lumberton, NC. I worked in the fields and dreamed of getting away when I was a child and teenager. Education was emphasized by my parents and so was hard work and perseverance. As a young man I remember killing hogs and making biscuits my favorite neighbor Eula Mae in her kitchen off the back of her house. I was an old style NC kitchen that was separated from the house and connected by an outside porch. It was heated by a coal fired stove and the water was supplied by a hand pump inside that spilled into a dish pan. Its the same kitchen when I stood to close to the stove and caught my coat on fire and Eula through that dish water on me to put out the fire. You can’t make up those memories.

    I now live in Santa Fe, New Mexico where I work in the film industry as a tailor. I learned to sew watching my mother make dresses for each of my sisters. She made a new one almost every week for them to wear to church from fabric bought at the dime store. I only ask for her to make me something one time. She made me a double knit polyester jumpsuit like Elvis. It had a red zipper that went from the crotch to the neck and was red checks on a white background. I never asked her to make me anything else.

    I am lucky to have traveled the world and worked for movie stars,Opera divas and theater nobility. I entertain often and just like Sunday lunch when the preacher was invited. I make it a show. I make my chicken pastry just like you only I put an egg in the pastry part. I always get complimented and everyone always wants seconds. I usually serve chicken pastry with chicken salad and sweet peas and fried corn bread. Even the most well traveled sophisticated palates can’t resist.

    I have to ship my cornmeal and grits from NC out to New Mexico. I also ship syrup,sausage and liver pudding here so I can enjoy North Carolinas finest. When I travel back to NC I often over indulge in fried seafood patters,barbecue and NC style hamburgers and hot dogs. My cousins own Fullers in Lumberton so I go there to eat. I can’t eat this way every day but it does bring back memories.

    I try to hold on to the traditions of my childhood and see them as relevant as my Italian friends do their regional favorites. I uplift and speak of them with the same fond language and reverence other cultures and regions of the world uplift their food traditions. Please continue this. I love that you call it chicken pastry. Ive called it that my whole life. I often times describe it as chicken dumpling but I always end up at chicken pastry.

    Ive perfected Cacio e pepe and bucatini all’amatriciana from Rome. Posole and Green chili stew from New Mexico. But the food of my childhood is still my favorite and I serve it with pride. By the way, I can still see the pan of biscuit dough at Eulas house. She made them the same and your mom and my mom. And I still make them and sausage gravy almost every sunday. I also serve them with stew pears,apples,peaches and blueberries. And once Cane patch syrup that I ship to myself with butter mashed in . Yum.

    I thank you and trust that you will continue this blessing .

    Tonight for supper Im having chicken and cornbread dumplings with butter beans. You can take me out of the south but you’ll never get it out of me. LOL

    Be blessed

    Jamie

    • Pat says:

      Jamie, you are my kind of southerner, you still love where you came from and you are not ashamed to be a man from the south who enjoys southern food. It is so refreshing to read that you ship in things like syrup and to read that you have biscuits and sausage gravy for breakfast….I love it. My dumplings are made like the ones in the article, which is exactly the way my Magnolia, Arkansas mother made them. Now when my grandsons, who live in New York City come to see their Granny, this is what they request. Let’s all be proud of our heritage.

      Pat

  11. Veronica says:

    Hello,

    I’ve never heard of “Chicken Pastry” ever. I did however grow up eating Chicken and Dumplings. I made mine using a can of Cream of Mushroom Soup, baked Chicken, and Bisquick dumplings. Thankfully, after some research, I found that these Soups had many not good for you ingredients. So I stopped making it because of this, and it’s one of my favorite meals.

    I have always wanted a “real” recipe. This sounds great, but where are the dumplings? Must have dumplings! (giggle) Now I have had “Chicken Frickesse” in Germany, and it was Delicious! I’m wondering if that was maybe your Chicken Pastry?

    Thank you,
    Veronica
    Northern California

  12. Tarheel Expat says:

    Thanks for this recipe – I have been searching for one for a long time. I’m from Wilson, and we called it both chicken & dumplings and chicken slick in my family. I never heard anyone call it chicken pastry until fairly recently. My granny was the queen of all things made from flour. I wish I could have learned to cook from her. She rolled out her pastry so thin that one sheet covered the end of the kitchen table. Her rolling pin was an old brown whiskey bottle, ha ha! She cut it into rectangles, about 3″ x 5″, and only 1/16″ thick. We ate the chicken version, and also a vegetarian version made with garden peas from our garden.

    I have to try your recipe now – I’m so happy to have found it since all the old ones in my family who knew how to do it are gone. Thank you!

    A question: I have not been able to find a recipe for Onions & Dumplings any where, not online or in any of my many Southern cookbooks. Does anyone know of this recipe? Is this something my family made up, or is it very local to the Wilson area? It was cooked in a big stock pot with a lot of water, like the Chicken & Dumplings, but was made with Spring Onions and white cornmeal dumplings.

    • Steve Gordon says:

      Hi Tarheel Expat, It’s my pleasure to share the recipe. And, thank you for the question.

      I’m not familiar with anything called Onions and Dumplings. Maybe one of our readers might know of such and can share the information with us. I’ll also check with some of my “Cooking Grannies” and see if they have ever heard of it. Maybe we can come up with something for you.

      It pretty much sounds like one of those “out of necessity” type of recipes, but it sounds like it could be pretty good. With Vidalia onions coming in, it would be a good chance to try something like that. Mama made a cornmeal dumpling sometimes with her chicken as opposed to the flat pastry. I hope to do that recipe one day, but have just not got around to doing it yet. And, the Garden Peas with Pastry has been mentioned before, but that is a new one on me. We never had anything like that when I was growing up. It’s always interesting to see the different recipes and versions of recipes that come from different areas of the country.

      I do appreciate your comments and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Angeleana says:

        I tried this recipe for the first time and I’m so proud of myself, I can say I made homemade Chicken and pastry. Thanks so much for putting the step by step pictures that made me have more confidence in what I was doing. Please I would like more of your recipes on different food thanks again.

      • jan says:

        yup nothing but chicken slick . YUM I sat at the table of my grandpas house and loved everything that was brought out but chicken slick was my favorite

  13. wendy says:

    In your picture for chicken & dumplings.you showed butter or margarine but its not in the reciepe

    • Steve Gordon says:

      Hi Wendy, I made the mistake of placing the butter in the picture.

      I did point out just under the photo that shows the ingredients that it was in the picture but that it wasn’t needed. I’m sorry for the confusion on that one, it just slipped by me and I didn’t realize it until later.

      I appreciate your comment and do hope you tried the Chicken Pastry Recipe. Please let me know how it turned out for you. Don’t be a stranger, stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Raleigh cook says:

        I recently sent a recipe to California? They eat chicken pastry ? No ,I don’t think so, however my son is in culinary school and he wants to impress the classmates.
        . He grew up eating my chicken and pastry from my altered concoction of many aunts and living in Kinston, NC And so it came to pass that I hand down my secret learned from years cooking in Raleigh. We’ll see what transpires. Thank you for your excellent recipe. Hope he can adapt to it.

        • Steve Gordon says:

          Hi Raleigh Cook, I do hope the Chicken Pastry recipe “impresses” your sons culinary classmates. Congratulations to him on his chosen profession and I do hope the recipe turns out well for him. I hope you’ll let me know how it goes. I appreciate your comments and look forward to you stopping by for another visit with us… real soon. Be Blessed!!! -Steve

  14. Joanne Cutchin says:

    This is exactly how my mother use to make “pastry”. She just called it “pastry” because sometimes she used butter beans with it when there was no chicken. We grew up “making do” with what we had.

    Thank you so much for sharing the instructions.
    I think I’ll make this in the next day or two.
    I also look forward to looking over some of the other recipes.

    • Steve Gordon says:

      Hi Joanne, I’m thankful you found Taste of Southern, and I do hope you’ll try our Chicken Pastry Recipe. I think you’ll really enjoy it.

      I suppose lots of us grew up “making do.” I’ve mentioned before that, we grew up poor, only I didn’t know it. But, I really don’t recall mama ever making her pastry with Butter beans, so you got me on that one. Sounds interesting though.

      I appreciate your comments and your visit. Do stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Almeta Flowers says:

        I TOO ENJOYED THIS RECIPE. JUST LIKE JOANNE, MY MOM AND GRANDMOTHER’s use to make butter beans and pastry or dumplings. Steve keep doing what you do.

        • Steve Gordon says:

          Hi Almeta, Thank you for the words of encouragement. I’m thankful you found Taste of Southern and our Chicken Pastry Recipe. I’m glad you enjoyed it. I appreciate your comments and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Vicky Jones says:

        My mom not only used butter beans to make pastry, she also used peas. We always had a garden & she used fresh vegetables when we had them.

        • Steve Gordon says:

          Hi Vicky, Thank you for your comment regarding our Chicken Pastry recipe. I’d be curious to learn more about how your mother used the butter beans and peas with pastry. Hopefully you’ll share a little more information with me about that. Thank you for your visit, I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  15. Thankyou so much for perfect easy directions , I was born up state ny but raised in south . I have A.D.D and im color blind so staying on tract with meals is some times a task . I loved your receipe and so did my boys , it was so nice with step by step directions Thankyou so very much
    :) Jenna McClinton<3

    • Steve Gordon says:

      Hi Jenna, Thank You for your compliments on Taste of Southern, and Thank You for trying our Chicken Pastry Recipe. I’m happy to know we helped and that you and the family enjoyed it. I do appreciate your comments and trust that you will stop by for another visit with us… real soon. Be Blessed!!! -Steve

  16. George says:

    Thanks for posting this recipe. My grandmothers made great chicken pastry. It’s funny that you mention finding a bone in it. One of them always used half the chicken meat to make chicken salad. Inevitably someone would find a bone in the chicken salad.

    I’m going to try to make chicken pastry from scratch instead of using Anne’s pastry strips.

    BTW, my stepfather calls it chicken slick. I’m not sure if that’s what he grew up calling it or just one of his peculiar made-up expressions.

    • Steve Gordon says:

      Hi George, I do hope you’ll let me know how the Chicken Pastry turns out for you. You can do it, I know you can.

      Your stepfather uses a name that lots of other folks use as well. It’s sometimes referred to as Chicken and Slick Dumplings. Not sure where it comes from, but as mentioned, we just called it Chicken Pastry. Still delicious though, no matter the name, don’t you think?

      As for the bone, there DID always seem to be one that showed up, no matter how hard you worked to keep them out. Just part of the “experience” I guess.

      I appreciate your comments and do hope that you’ll try some of our other recipes. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  17. Nicole says:

    My first thought when I saw this post was this: What is THIS? I don’t know, but it looks good so I’m going to try making it!

    Having been born and raised in southern California, I have never heard of chicken pastry so this was a discovery to me. Honestly, I’m a bit nervous to make this, but since your recipes are so fabulous, I’ll give it a shot. But before I do that, I have a few questions.

    1. Is a whole chicken strictly neccessary to make this? I ask because my mom dislikes dark meat chicken with a passion and won’t eat it at all. Could I use chicken breast pieces with the ribs and skin attached instead, or just boneless, skinless breast pieces? What do you recommend? Will omiting the gizzards affect the flavor of the stock?

    2. If using a whole chicken, do the gizzards get scooped out along with the skin and bones after the stock is made?

    3. What kind of flour is used to make this? Baking flour, all purpose, or self rising? Does it matter what is used?

    I think that’s it. Anyway, thanks in advance.

    • Steve Gordon says:

      Hi Nicole, Thank you for your questions. I really believe you’ll enjoy the Chicken Pastry and I do hope you’ll try it.

      I prefer to use a mixture of white and dark meat, but you could certainly do it with just chicken breasts or any combinations you might like. And, I seriously doubt you’ll even miss not adding the gizzards. A little added chicken bouillon, or something similar, will help you get a good flavor.

      Typically, I use Self-Rising Flour. That’s because it’s usually what I keep on hand. All purpose should work just as well though.

      Yes, be sure to remove all the bones, skin and other pieces from the stock. You only want the broth in the pot before adding the dough strips and the cooked chicken. Be especially careful to strain out any bones, you don’t want someone biting into one of those unexpectedly.

      I hope this answers your questions. I’ll be waiting to hear how you like it once you try it. I’m thankful you found Taste of Southern and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Nicole says:

        Hi again Steve,

        First, let me thank you for answering my questions, so thanks so much for that! Anyway, I just wanted to tell you I made the chicken pastry yesterday for dinner and everyone loved it! It was very delicious and easy to make. I used three fresh boneless skinless chicken breasts and a neck and back I had frozen last week to make the stock and self-rising flour for the pastry strips. I didn’t have a rolling pin, so I just flattened the dough by hand. It worked very well and I will definitely be making this again. Thank you so much for a new family favorite! :D

        • Steve Gordon says:

          Hi Nicole, It’s always a pleasure to try and help with a question. I’m very happy to hear that you made the Chicken Pastry, and that it turned out well for you. Congratulations for pushing through, even without a rolling pin. Keep up the good work.

          I appreciate your comments and your visits. I hope you’ll continue to enjoy our recipes and that you’ll stop back by for another visit… real soon. Be Blessed!!! -Steve

          • Melanie says:

            I just wanted to add I am making this recipe for supper and I also do not have a rolling pin… I searched my cabinets for something to use because I wanted them to be level and after all my searching I decided to use a full 2 Liter Pepsi! I washed it and it worked perfect! Just wanted to share this in case someone else runs into this problem LOL!

          • Steve Gordon says:

            Hi Melanie, I’m thankful you found Taste of Southern and that you’re trying out our Chicken Pastry Recipe. Thank you also for the great tip regarding a substitute for the “rolling pin.” That’s pretty smart of you. I’m just glad you didn’t give up on the recipe and I do hope that it turns out well for you. Thank you for your visit and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  18. Ann says:

    Is is possible to freeze leftover chicken pastry? I have not been successful. The pastry seems to loose its flavor after I freeze it. Also, thank you for providing such detailed instructions on making pastry.

    • Steve Gordon says:

      Hi Ann, Thank you for your question. I don’t recall that I’ve personally tried to freeze Chicken Pastry. We’ve never had enough left over after the second day to freeze them. (Smile) I keep a jar of Chicken Bouillon granules in my cabinet most all the time, you might try adding a little of those if you have them on hand. The granules are more flavorful than regular chicken broth so it shouldn’t take much to spike up the flavor a bit. I hope this helps.

      I appreciate your comments and your question. It’s my pleasure to provide the recipes, I’m thankful you’ve found us and do hope you will stop by for another visit with us… real soon. Be Blessed!!! -Steve

  19. Nora Schef says:

    Is this made with all purpose or self rising flour?

    • Steve Gordon says:

      Hi Nora, Thank you for your question. I use Self Rising Flour to make my Chicken Pastry. I don’t see any reason All Purpose wouldn’t work just as well though. I do hope you’ll try the Pastry recipe and I’ll look forward to hearing how it turns out for you. Thank you for stopping by and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  20. Amanda says:

    I just want to say this is a great recipe. I actually live in Goldsboro, NC too. Ive asked all the older ladies at church and family for the recipe, but most people in eastern NC use Anne’s frozen pastry! I wanted to make it from scratch one because it’s cheaper and I think I love the idea of flour in my hair! Either way it was amazing! I loved it! I only changed two things for preference. I added some cayenne pepper and red pepper flakes to give it some spice and when I was younger the broth was always really thick. One of the ladies I know spoke of using a can of cream of chicken once the pastry had cooked! I added the can and have fallen in LOVE with this recipe! Thank you soooo much!

    • Steve Gordon says:

      Hi Amanda, Sounds like you certainly “spiced” the recipe up a bit with the peppers, and the Cream of Chicken sounds like an idea worth trying as well. I’m happy that you found the Chicken Pastry recipe and decided to give it a try. Very happy to hear that it turned out well for you.

      I’ll blow the horn the next time we pass through Goldsboro. Look for me at McCalls, my brother has to have collards about every time we pass through the area.

      Thank you for your visit, I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  21. Megan says:

    I just stumbled across this recipe, and while I haven’t tried it yet, I absolutely can’t wait. I grew up in California but went to Smithfield every Christmas to visit my grandparents. I still remember coming in from playing outside all day and seeing my grandma standing over a big pot of chicken pastry cooking on the stove. I’m looking forward to reliving those memories in my adulthood. However, the best part about this recipe is how simple it is! I live out in the countryside in China now, and I can still find everything I need. Thank you so much not only for this lovely recipe, but for helping me reconnect with my childhood too!

    • Steve Gordon says:

      Hi Megan, I do hope you’ve had the chance to try our recipe by now. It’s taken me awhile to get caught up on my replies to the comments and I apologize for that. Do you still have family in Smithfield? It’s a great area.

      It always makes my day to hear someone say one of our recipes brings back memories for them. Thank you for that.

      Sounds like you’ve traveled the world a bit. Greetings to China from North Carolina. It’s actually Christmas Day-2013 and we’ve got a beautiful day here in the heart of North Carolina. It’s only 40 degrees and we’ve got lots of sunshine. I hope it’s just as nice or nicer where you’re at.

      Thank you for sharing your comments and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  22. Melissa Modica says:

    Thank you so much for posting this! Very excited to make this recipe for my family tonight! It is freezing here in Goldsboro, North Carolina today and this will be a perfect dinner! I didn’t have a grandparent that made this as a child but make it for my kids, hoping to start a new tradition. I plan to have my daughter make this with me and teach her. Good memories! I will let you know how mine turns out!

    • Steve Gordon says:

      Hi Melissa, What’s up with all this cold weather? Bring back fall. I just checked and it’s 32 degrees outside at 7:10pm. Looking for an overnight low of around 19 degrees, so if it’s colder in Goldsboro, I’m saying prayers for you. Stay warm.

      I visit Goldsboro very often. Don’t you just love to see those low flying jets overhead. Or, maybe a good old meal at Wilber’s or McCall’s. My brother loves the Collards at McCalls. Very nice folks there.

      I do hope you enjoy the Chicken Pastry and that you’ll be warm enough to enjoy them. I’m happy to hear you’re going to get your daughter involved. Making memories is so important. Keep it up.

      Thank you for your visit and I do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  23. Jennifer N says:

    I was born and raised in eastern North Carolina. My family still lives there; however, I have moved out to California. Chicken pastry has always been, and will always be, my most favorite thing to eat. My grandma used to make the best chicken pastry I had ever eaten. BUT, all my life my family has used Anne’s Thin Dumplings out of the freezer (what we called pastry strips). They had never made them from scratch. Out here in Southern California, they do not have frozen pastry strips. I have been out here three years, and I have been trying since the day I got here to figure out a way to make them from scratch. I have tried about 10-15 different recipes, which were okay but something just wasn’t right… I began my search again, and I came across your website and something about it just sounded so authentic. I had to try your recipe. I just had to say thank you from the bottom of my heart because you have made my husband and children into believers about chicken pastry! My search for authentic chicken pastry has finally come to an end. All my life, I’ve had to dump a ton of salt on my plate before eating, but not this time. Everything about this dish was so delicious, even the chicken tasted better. I cannot fully put into words how much you’ve helped me!!! You have brought a part of North Carolina out to California! I thank you again!

    Oh, when I was stationed in Charleston, South Carolina in the Navy, they had no idea what chicken pastry was. It is a North Carolina thing to call it chicken pastry and not chicken and dumplins!

    Thank you so very much!

    Jennifer

    • Steve Gordon says:

      Hi Jennifer, WOW, I don’t know where to begin. You’ve made my day with all your nice comments and compliments. I’m really thankful that you found the Chicken Pastry Recipe and so happy to hear that you liked it. That’s AWESOME! Can you see me smiling?

      Sounds like you still might be in the service. Either way, THANK YOU for serving our country. You gotta know, there are plenty of us still left that appreciate your work and your families sacrifice.

      Charleston is such a beautiful place. I’ve only spent a few hours there a couple of times, but hope to get back again one day. Never made it to California. I hear that’s a “fer piece” from North Carolina though. I do hope you haven’t left North Carolina for good.

      Thank you so much for sharing your comments. I’m humbled by them and appreciate you taking the time to share your results with us. Maybe it will encourage someone else to try the recipe.

      Be sure to stop by again… real soon. Be Blessed!!! -Steve

  24. Elizabeth says:

    I am so happy I found this! Today will be my third time making this for my family and they absolutely love it, especially our 2 year old! My husband said mine even taste better then my moms :) This was the very first thing I made from scratch! Thank you thank you for posting this!

    And this is definitely chicken and pastry to me!

    • Steve Gordon says:

      Hi Elizabeth, Another vote for Chicken and Pastry. I’m really thankful that you’ve been using our recipe for Chicken Pastry. I’m deeply honored. Very happy to hear that you and your family are enjoying it. Are you letting the 2 year old help? I can just see the flour flying. Smile.

      I’m happy you’re giving some made-from-scratch recipes a try. Keep up the great work.

      Thank you for your comments and I do hope you’ll continue to enjoy our recipes. Stop by for another visit… real soon. Be Blessed!!! -Steve

  25. Laura says:

    This does seem like a pretty easy recipe. I’m going to attempt to make this dish for my southern boyfriend who’s grand mother was the only one in his family who could make this well. He’s been talking about this dish a lot recently and since his bday is coming up Id like to give it a try.

    For the pastry, would it be ok to use the kitchen aid mixer with the dough hook instead of doing by hand? Would it come out better by hand?

    Also are there any side dishes and or breads you would recommend to go along side the chicken pastry?

    • Steve Gordon says:

      Hi Laura, Thank you for stopping by and I do hope you’ll give the recipe a try. I really think your boyfriend will like it. I’m sure you could use the mixer, but do it at least once, by hand. There’s just something more personal about it that way and I’m going to absolutely say YES, it will make it better. You have nothing to be afraid of with mixing it by hand.

      As for the sides, we always had about the same sides with every main dish when I was growing up. Green Beans, Corn, maybe some Butterbeans, were typical at our house. Since the pastry contains the dough, bread wasn’t always served, but you couldn’t go wrong with some home made biscuits. OK, now I’m hungry.

      I hope you’ll let me know how it turns out for you. I’ll look forward to you coming back and sharing your results. Thank you for your question and do visit with us often. Be Blessed!!! -Steve

  26. Kevin says:

    This recipe is the most authentic I have found. Matches the one in my mothers hand written recipe book almost exactly. I can hear my grandmother say “bring me a chicken, and don’t you let him go in here either”. Steve, your site is going to my favorites and I will check back often.

    • Steve Gordon says:

      Hi Kevin, Thank you for bookmarking us. I hope you signed up for our Free Newsletter as well. I’ll send you notes about our latest recipes via Email when you do. I just love handwritten recipes. You’ve got a treasure with that one. Thank you for stopping by and I do hope you’ll visit with us often. Be Blessed!!! -Steve

    • Arnetta Jackson says:

      I m a city girl never heard of chicken and pastry until I moved to NC. Tried this recipe and it came out perfect. I will let the experts who will have to eat it really let me know how it taste!!

      • Steve Gordon says:

        Hi Arnetta, Thank you for trying our Chicken Pastry recipe. I’m happy to know that it turned out well for you and I hope those “experts” loved it as well. I’m glad you found Taste of Southern and really glad that you found North Carolina. What part?

        Thank you for sharing your comments and your results. Maybe it will encourage someone else to try the recipe. I hope you’ll visit often. Be Blessed!!! -Steve

  27. Renee Cobb says:

    I am so happy to have found this recipe. I am an Eastern North Carolina girl living in Japan. I used to always do it with Anne’s dumplings, but of course I am unable to get that out here. My husband, who is also from Eastern North Carolina, was so happy when we found this recipe. I am making it tomorrow. I remember my grandmother always put boiled eggs cut up in hers so I will add that. So excited, thanks!!!

    • Steve Gordon says:

      Hi Renee, Greetings from home, all the way to Japan. Wow, how did you end up there? I’m guessing you are involved with the military. If so, Thank You for serving our country.

      I’m happy you found the recipe and I do hope you’ll let me know how you like it. It’s really pretty easy even if it’s not “quite” as easy as those Anne’s Dumplings. I’ve used my fair share of those as well.

      Thank you for stopping by and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Renee Cobb says:

        Hi again Steve. My husband is active duty Navy and I am a math teacher here on the base in Japan. I wanted to let you know it came out perfect! Just like being in my grandmom’s kitchen. The next day we tried your pulled pork recipe and it was also amazing. All of your good recipes have us looking at plane tickets for a vacation home soon! Thanks again and God bless!

        • Steve Gordon says:

          Hi Renee, Very happy to hear that the Chicken Pastry Recipe turned out well for you. I’m glad you were willing to give it a try, and the Pulled Pork as well. We can’t say Thank You enough to our military families that are serving our country. We sincerely appreciate the work and sacrifice from all of our troops.

          I’m guessing they don’t have Duke’s Mayonnaise in Japan. Am I right?

          Thank you again for sharing your comments and results. I do hope you’ll try even more of our recipes and that you’ll continue to visit with us often. Be Blessed!!! -Steve

  28. Tammie says:

    I am a NC girl now in NYC, this was a staple dish from my chilhood that my grandmother made. Recently, I tried to make from memory and it was not quite right, I found your recipe and ahhh I am back in my grandmother’s kitchen. My daughter who is 5 and very picky loved it, she asked me to make it again so today I pulled the recipe out again to make it for her! Thank you for taking me back to NC and keeping great Southern dishes alive.

    • Steve Gordon says:

      Hi Tammie, How is everything up in New York City? And, what’s a Carolina girl doing up that way anyhow?

      I’m glad we could bring back some good memories for you and happy to hear that you’ve tried the recipe. Give that daughter a big hug and tell her I said “Thank You” for liking the recipe. Kids are really smart you know!

      Thank you for taking the time to share your comments and anytime you get a little homesick for Carolina… visit with us again. Be Blessed!!! -Steve

  29. Amy Parker says:

    Thank you for this recipe! As a child I remember my grandma, mama and aunts rolling out pastry. It was a process – grandma didn’t have much space so she had a sheet she would drape over the kitchen table to roll the pastry. It was her pastry sheet – used for nothing else. In fact, I remember grandma rounding up two chickens in the backyard, too. Chicken Pastry has been such a staple to our family gatherings – my mama actually makes turkey pastry at Thanksgiving, and at every family reunion, pastry is right up there with fried chicken. With the rush of everyday life, our family has been using the frozen pastry. Tonight was chilly and rainy, and I didn’t want to run out to the store – found your recipe and was delighted to bite into this light pastry that carried me back to my grandma’s table with thin fried cornbread and pickled beets. It was great to share a family tradition with my six-year-old and four-year-old, who giggled when I dumped flour on the counter & let them have at it rolling out the dough. My six-year-old had two helpings! My husband said it was better than the frozen pastry. Instead of chicken base, I used a can of cream of chicken soup. Thank you for a great dinner!

    • Steve Gordon says:

      Hi Amy, Thank you for taking the time to share your memories and comments about the Chicken Pastry. I’m really glad you got the kids involved and hope you’ll keep working with them, and teaching them in the kitchen. They will remember it all of their lives. Chicken Pastry and fried chicken have always been on the table at our own family reunions. Sadly, in recent years, while I’ve still seen some pastry, most of the chicken that arrives is in a bucket or box from “long lost relatives we never knew existed.” Ha!

      I’m glad you tried the recipe and do hope you’ll try some of the others. I’ll be looking forward to you visiting with us again… real soon. Be Blessed!!! -Steve

  30. Laura says:

    I moved to Western NC a few years ago and no one had ever heard of Chicken Pastry! I can’t wait to introduce my husband’s family to this delicacy. My Mom always made it with the frozen dough, but I’m going to definitely try this recipe and make my own pastry, thanks so much!

    • Steve Gordon says:

      Hi Laura, I’m thankful you found the recipe and do hope you’ll give it a try. I can’t imagine anyone in North Carolina not knowing about Chicken Pastry, I thought it was required knowledge for all Southerners. I do hope it turns out well for you and that you’ll come back and let me know how it goes. Thank you for sharing your comments and please visit with us again… real soon. Be Blessed!!! -Steve

  31. Abbie says:

    Thanks for this super easy recipe! All I had on hand were chicken breast, added a little more bullion and it was still yummy! Super easy to follow even for a Midwestern transplant like me who had no idea what my NC native hubby was talking about. My 4 yr old loved helping with the dumplings, and hubby said the end result was better than his Momma’s… Something I think we’ll keep just between us ;) Thanks for making me the dinner time hero, might be time to invite the mother in law over for dinner :)

    • Steve Gordon says:

      Hi Abbie, I can already tell you’re a wise woman. Good idea to NOT mention your husbands remarks to the mother-in-law. Very wise indeed. Ha!

      I’m happy to know you tried the recipe and that it turned out well for you. I love this stuff.

      Keep working with that 4 year old and teach him/her all you can about cooking. They’ll always treasure those memories.

      Now, about inviting the mother-in-law over for dinner… DO keep me informed on that one. OK?

      Thank you for your comments and I hope you’ll continue to try out some other recipes and visit with us again… real soon. Be Blessed!!! -Steve

  32. Pat says:

    Love All Your Recipes. They are all so close to the way my Mother use to cook them. Best Recipe site I have found so far! These big time T.V. cooks have nothing on you!

    • Steve Gordon says:

      Hi Pat, Can you see me grinning? You just made my day. Thank you so much for the compliment and I’m thankful you’ve been looking over our recipes. I bet you know them all already but I’m glad you’re stopping by. Keep it up and visit with us again… real soon. Be Blessed!!! -Steve (PS- I’m STILL grinning.)

  33. Hope Whitmore says:

    My Grandmother Elnita (a very proud SC native) made this and called it dumplings. She used her leftover biscuit dough, and used a hen instead of a chicken for the stock. (Hen= more fat = better tasting broth)

    My 11 year old son likes this type of dumplings so much, that I grew tired of making them, and taught him how. I wish I could attach a photo of him elbow level with flour, and smiling after eating three bowls of “his” dumplings.

    Of course, when I don’t feel like scraping flour off of the counter, floors and walls, we always have a box of Anne’s on hand.

    Thanks for sharing your website. I plan on returning soon.

    Hope
    Mebane, NC

    • Steve Gordon says:

      Hi Hope, Thank you for taking the time to share your memories about the “dumplings.” And yes, hens do make a better broth as I recall. Mama used them often in hers as well. I’m glad to hear you’re teaching your son how to cook and that you’re willing to let him get a little flour on himself in the process. I don’t think we ever grow out of getting a little messy when working with flour. Maybe I’m just speaking for myself here.

      I’m thankful you found our site and I do hope you will continue to visit with us often. Be Blessed!!! -Steve

  34. Denise says:

    So happy to find this recipe! My ‘Granny Margie’ made these chicken and dumplins (we dropped the ‘g’ in TN, too), and they were always a favorite. A few weeks ago, I was craving them, but hadn’t yet found your site; I only had frozen pre-cooked chicken strips, and Jiffy mix (sacrilege, I know), and I went to work. They turned out pretty darn good for a first try, but glad to see how you make them from scratch and thicken the broth (my broth was runnier than I wanted). Tomato Pie last night, and maybe Chicken/Dumplins tonight!!!!!

    • Steve Gordon says:

      Thank you Denise. There are various ways to make the “pastry,” but I like this old fashioned way the best. Mama would sometimes use canned biscuits and I liked those, just not as good as the real kind. I understand flour tortilla’s are also good but I haven’t tried those myself. I’m glad you’re trying our recipes and I do appreciate you taking the time to leave your comments. I bet Granny Margie made some awesome chicken and dumplins. Keep up the great work and do come back for another visit with us very soon. Be Blessed!!1 -Steve

  35. Terresa (Trish) W says:

    In Michigan we always called these chicken and noodles. Our dumplings are fluffy balls made with flour. :)

    • Steve Gordon says:

      Hi Trish, It’s funny how a dish can be known by so many names isn’t it? Thanks for sharing the info from Michigan. Are those dumplings shaped like meatballs? Ours started out that way but then got flattened out a bit before going into the pot. They were mighty good as well. I appreciate your comments and hope you’ll stop by for another visit with us very soon. Be Blessed!!! -Steve

  36. Karen says:

    I’ve always called this chicken and dumplins (most southerns drop the g:). My mom always used water to make her dumplins, but I will definitely be using broth next time. Sounds yummy!

    • Steve Gordon says:

      Hi Karen, Thank you for your comment. You probably wouldn’t notice much difference between the water and the broth, especially after it’s cooked in the chicken stock needed to make the “pastry.” Still, it wouldn’t hurt to give a try the next time you make your “dumplins.” I was pretty much required to learn to use those g’s as opposed to dropping them during my work. I do get a bit lazy around family and friends and I’m surprised still to hear how southern I sound sometimes when talking. Gotta love it though… right? I do appreciate your response and I hope you’ll stop by for more visits with us… real soon. Be Blessed!!! -Steve

  37. Paula S says:

    Interestingly, I made this for dinner last night. My family were all from western Iowa. We always called this “chicken and noodles”. In my family, dumplings were the round things you would drop into boiling stock. My grandmother taught me to make the noodles – but she always used milk instead of broth. (Note to self to try broth next time.). We also had a version made with beef — called “beef and noodles”. These days I’ve changed up the recipe for the chicken version by adding peas, carrots, and onions (I know you are cringing). It makes it almost like an inside-out chicken pot pie. For the beef version I’ve added peas, mushrooms and onions. I’m partial to black pepper so I make sure that is plentiful in both versions. There is nothing that soothes the soul better than a steaming bowl sitting in front of you!

    I’ve heard this recipe also called chicken and slicks somewhere before (the slicks being the pastry).

    I’ve enjoyed your newsletter although I’m a fairly recent subscriber (maybe a few months). Thanks for sending it out there for us!

    • Steve Gordon says:

      Hi Paula, Thank you for sharing your story about the “Chicken and Noodles” and the “slicks.” Here I was trying to determine if it was better known as pastry or dumplings and you’ve thrown two more choices into the mix. Ha! I immediately thought of Chicken Pot Pie when you stated the other ingredients you add. I’m sure it’s very good though. I kinda like those Chicken Pot Pies. Don’t think I’ve ever tried a beef version but it also sounds very tasty. Nice!

      Thank you for subscribing to the Newsletter. I appreciate you doing that and hope you’ll forward it to your family and friends. I hope you’ll continue to enjoy them and I do hope you’ll continue to visit Taste of Southern. Come back again… real soon. Be Blessed!!! -Steve

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