Chicken Pastry Recipe, made from scratch.

| July 8, 2013 | 188 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.


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!


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Chicken Pastry Recipe, made from scratch.

  • Author: Steve Gordon
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 Servings as shown. 1x
  • Category: Main Dish, Chicken
  • Method: Stove Top
  • Cuisine: American


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.



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


  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.

Keywords: Chicken Pastry Recipe, made from scratch, chicken dumplings, southern chicken pastry, southern recipes, old fashioned


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!!!


Tags: , , , , , , ,

Category: Chicken, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (188)

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  1. Peggy says:

    My husbands grandmother was from Cumberland, Maryland. She called this dish “Southern Patches”.

  2. Christina Woodard says:

    My grandmother made this all the time. She would also pop some of the dough strips in the oven to become like crackers that we coukd also use for dipping the soup as well… I will try that with this recipe also . Thanks for sharing your recipe.

  3. ashok says:

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  4. Megan says:

    I’ve kept your recipe bookmarked for ages but I’m finally going to make it today! I grew up in California but whenever we used to visit my grandma in North Carolina, she’d make this just for me. I never got to have it any other time, so as soon as we arrived she’d have a huge pot of chicken pastry ready and I’d eat it all day every day. It’s one of the things I always remember when I think about my grandma now. I can’t wait to give this recipe a try and see if I can conjure up that same familiar taste and lovely warm feeling.

  5. Ms. Jimi says:

    Good afternoon Steve, today is a good day. First I’ve heard Dumplin’s called Pastry. Mom from Arkansas and made the best, of course! Thanks! God love yah

  6. Sue Miller says:

    We called it chicken and pastry. Eager to try out the recipe.

  7. Melanie says:

    My grandmother made chicken and pastry so of course it is a go-to. This is a great recipe. I found the chicken granules in the Latino section. Very delicious!

  8. rich says:

    i’m a little confused regarding your photos and using only half the chicken you cooked. for the written recipe, do we still follow the amount of ingredients as explained and use the entire chicken (4-5 pounds)?

    • Steve Gordon says:

      Hi Rich, The written recipe calls for the whole chicken. You can add as much or as little of it as you like though. Entirely up to you. When I cook here at Taste of Southern, I’m usually just cooking for myself. I just decided to save out some of the meat for another recipe. I had plenty left for my Chicken Pastry. Again, use as much or as little as you prefer. Smile. I do hope you’ll try the recipe and I look forward to hearing how it turns out for you. I do appreciate your visits and the question. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Edna Corbett Pickrell says:

        Hello Steve, I read cookbooks with stories like most people read books. This recipe and story made me cry tears of remembrance. I’m 70 yrs young. I was bred, born and raised in Johnston County NC. In my minds eye I saw my moms hands cook this recipe. When my younger brother and I tried to help “get a chicken “ she had to finish the job we just made it drunk trying to ring its neck. If there were little eggs in its tract she would put them in the pot as it rested so they would cook. Thank you so much. Be Blessed

  9. Judy says:

    I am embarrassed to say that I made this recipe twice today. The first time I made it using regular flour (that is what your ingredient list said to use and why so many people ask you about what kind of flour to use – maybe consider editing the ingredient list to say “self-rising flour”!) and when I read through the comments and saw that you meant for us to use self-rising flour, I tossed all the doughy pastry and started over again. The recipe is very good. I think I should have rolled the pastry thinner, though, as it was a very heavy meal.

    • Steve Gordon says:

      Hi Judy, Thank you for sharing your comments today. I did go back and edit the printable recipe to show it as Self-Rising Flour. I really don’t think your all-purpose flour would have made much of a difference though. I’m sorry you threw it out. I’m glad you tried the recipe and happy to see that you enjoyed it. I greatly appreciate your visit today and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  10. Amy says:

    This is the absolute BEST chicken pastry. I’ve been referencing this recipe for years! A little time intensive but all goods are worth the wait 🙂 I like to double the reserved ckicken broth & pastry ingredients. Make sure the broth has cooled down and use fresh flour!

    • Steve Gordon says:

      Hi Amy, Thank you for trying our Chicken Pastry recipe and for sharing your comments with us. Agreed, the broth should be cooled before making the pastry. Smile. I do appreciate your visits, and I trust you’ll visit with us again… real soon. Be Blessed!!! -Steve

  11. KAREN DOWDY says:

    You made my day! I was looking for a Chicken Pastry recipe and was so happy to find an explanation re Chicken Pastry vs Chicken Dumplings. It’s pastry in my family, and dumplings are just as you described them! (I’d never seen it in writing though!) My mother was a great NC southern cook, as was her mother and her five sisters. Of the 10 kids raised in the little town of Scotland Neck, NC, I only have one aunt living. She is 85, a great cook herself, and in treatment for pancreatic cancer. Although we had already talked today, I called to tell her about your site! We reminisced and shared many memories from past kitchens and tables over the years. I so look forward to exploring your site in our days of staying at home due to the C virus. Oh, I cooked the Chicken Pastry for dinner but used the Anne’s pastry. No where as good as homemade, but will try the real thing another day! Virginia born and bred, I treasure my NC heritage. I put together my mama’s most used recipes many years ago in a little cookbook and still get requests from younger family members who were the generation of little kids eating around their Meemas’ tables years ago. Have a good Sunday and stay well!

    • Steve Gordon says:

      HI Karen, I keep thinking I’ll do the Chicken Dumplings recipe one day, but I never seem to get around to it. I need to remedy that. 10 kids is a big family. That must have been lots of fun. Smile. And, I do hope everything goes well with your Aunt. I have a friend here that is going through the same thing, but thankfully, she’s responding well to her treatments. God is good. It’s awesome that you made that cookbook of your Mom’s recipes. I do wish more folks would do that. Once those recipes are gone, they are gone forever it seems. That’s why I’ve tried to post all of mine on Taste of Southern. I do hope you and yours stay well and safe also. I appreciate your visits and all of your support. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Sta says:

      Omg seeing this post made my heart smile. My mother is from Scotland Neck, NC. I spent my summers there and grew up eating chicken pastry.

  12. Bonnie Hawley says:

    Perfect. That butter in your pic is essential per my Mama&Nana. 1-2 sticks added to broth just before pastry added. Born in Cary, live in Dunn,NC now. Have thoroughly enjoyed reading the comments from my eastern NC sisters &brothers. Nana was born 1901 on Hatteras. I imagine butter got added to her recipe years later as a luxury. Also have had large dried limas, ham & pastry. Cook limas/ham as you probably would normally. Add pastry at the end. I wouldn’t use the butter in this case. Just as comforting as chicken pastry. Thanks, am joining your site & looking forward to more recipes. Happy new year 2020!

    • Steve Gordon says:

      Hi Bonnie, I’m thankful you found us and happy to know that you’ve signed up for our Newsletter. Thank you for sharing your memories of Chicken Pastry with us. Wow, Dunn, North Carolina huh? You are so very far away. Smile. Always nice to meet a neighbor. I’ve heard about the Lima Beans and Ham pastry, but never had it. Perhaps I should look into that soon. I’ve got a ham shank in the refrigerator so now I have an idea of how to use the bone. Thank you for the suggestion. I appreciate your visits and I do hope you’ll visit with us often. Be Blessed!!! -Steve

    • TJ says:

      I made this dish tonight and it was amazing! I added lightly sautéed carrots, onions, and celery to chicken legs and backs which made a very flavorful stock. The final result was quite similar to the “chicken and pastry” my great-grandmother often made many, many years ago. Thanks for a great recipe!

  13. Bridgette Norris says:

    Ok… this is too crazy!! I found this recipe online. I have been using the frozen pastry strips and wanted to make strips that are a little thicker. I very much enjoyed reading your recipe… I am a sucker for a bit of humor. When I read the comments, I have had a blast!! I grew up in Lillington NC. I used to drag Benson back in the day and went to the Benson gospel sing every year. I have even sung there a few times. . Went to high school in Erwin. I am now in Wilmington but I am back in Harnett County very often, visiting family, and I LOVE CARLIE C’s! It was awesome to find recipes from home. Love it, love it, love it, and I will check out more of your recipes. Thank you, Steve, for sharing 🙂

    • Steve Gordon says:

      Hi Bridgette, We must have practically been neighbors at some point. Lillington is so close by. Smile. Been through Benson many times and Erwin as well. It really is a small world isn’t it? I’m thankful you found our recipes and do hope you will try the pastry. Let me know how it turns out for you. I appreciate your visits and do hope you will stop by again… real soon. Be Blessed!!! -Steve

  14. Toneshia Simmons says:

    I think I’m gonna make this Friday with corn bread.

  15. Linda LaLonde says:

    Hello!! Omg I’m so happy to have found this ! I’m from Mid Eastern NC ( Benson) and have lived in Pittsburgh Pa for many years, I looked up just to get the pastry ratio and as soon as I read you were saving some chicken for another recipe I told my husband ” omg this person is from NC and it’s chicken salad I bet you!!” Then I saw it ! I made good ole southern chicken salad and was so happy to find Dukes Mayo here FINALLY!! Along with my pastry! I do cut mine longer like mama did but this is the exact recipe!!! Thank you for sharing!! Now if you have an Eastern NC BBQ sauce for a pork tenderloin I’ll really be happy !!! Thank you again!!!! Xo

    • Steve Gordon says:

      Hi Linda, I’m thankful that you found Taste of Southern. I do hope your pastry and chicken salad turned out well. I’m very familiar with Benson and have been there many times. Use to take in the Benson Gospel Sings every year but haven’t been to one lately. Glad to hear our favorite Duke’s Mayonnaise is available in your area. It’s so good. I’ve been to various places in PA but never directly in Pittsburgh, I hope you’re enjoying it there. As for the BBQ Sauce, please check out my recipe for Pulled Pork BBQ in the Oven. I’ve got a simple recipe for the sauce listed there. I do appreciate your visits and your comments. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

    • Randy says:

      Honey you don’t know how lucky you are. I’m originally from Erwin NC but living in Bali for the last ten years. While we have plenty of chicken there’s definitely no Duke’s Mayonnaise… I even had to make my own pickle relish just to get a semblance of potato salad and chicken salad. My Balinese friends enjoyed it but I know it’s not the same. But this chicken and pastry I can manage. Still experimenting with local dry cracked corn meat for chicken feed actually but I’ve managed to make passable yellow Stone ground grits my grinding in the food processor and sifting with a steel mesh strainer. Even got a passable corn bread…but without buttermilk I don’t even want to attempt biscuits. What’s the point!
      By the way, knew the author and most of the replies would be from Eastern North Carolina as soon as I saw the picture. Yes it’s pastry not dumplings. Long standing debate with people aka ignorant hillbillies from the Piedmont and Western NC lol.

      • Dorothy says:

        Randy, you can make your own buttermilk. Just add a Tablespoon of vinegar or of lemon juice to each cup of regular milk that your recipe needs. Let it stand for 10-15 minutes until it curdles and you now have buttermilk!

  16. Diane says:

    Just found your recipe, it looks real close to a recipe that was made in my family, we know it as “Chicken & Slipdowns”. Mom would make it with both white and dark meat with the bones and skin on. She’d cook the chicken all day, the pastry was homemade and in long rectangular shapes and also included celerery, carrots and onions, lots of pepper, sage and poultry seasonings. I’ve been thinking about the recipe for sometime, which is how I came across your recipe. Went shopping today, hope to try it this week, the weatherman says snow is coming real soon, here in Michigan. Wish me luck it’s been over 40 yrs since I’ve had Chicken & Slipdowns, so I’m looking forward to trying your recipe.

    Thank You.

    • Steve Gordon says:

      Hi Diane, I hope you didn’t get too much snow. If you’d just keep it up your way I’d be grateful. Smile. I don’t think I’ve heard it referred to as slipdowns before. That’s an interesting name for it though. I do hope you get to try it, and I hope it turns out well and brings back lots of good memories for you. I do wish you luck with it. I look forward to hearing how it goes, and how much snow you got. I appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  17. Ann Lokey says:

    Hello mr. Steve! Thank you so much for your wonderful chicken & pastry recipe. I am from Eastern North Carolina and this is just like my grandma made it. However, I’ve never made it homemade until Thanksgiving 2018 after finding your recipe. Mainly because we now live in Eastern Tennessee and Ann’s pastry, which I’ve always used, isn’t available in any of the stores around here anymore. So when I found your recipe I jumped right in and made it. It turned out perfectly at Thanksgiving! But I just attempted to make it again and it was nothing like the first time or like I grew up on. I was hoping you could help me figure out what I did wrong. The first time I made it I believe I used some self-rising flour that I had and this time I purchased White Lily unbleached self rising flour. Even after I rolled out the dough thin the pastry was really thick and it all just floated to the top. My family did eat it but it definitely wasn’t what they were used to. If I had to guess the flour I uset previously was probably Pillsbury; because that’s what I tend to buy. Was the difference because the White Lily I purchased today was unbleached? I have Googled the difference between unbleached and bleached flour and it just doesn’t seem like to me that that would make the difference. When I was kneading the dough in the bowl the ball formed great, just like it did last time. I am open to any suggestions of what you think I did wrong to try to fix this. Thank you so much!;

    • Steve Gordon says:

      Hi Ann, Thank you for trying our Chicken Pastry recipe. I’m glad you liked it. And, I guess it’s much better that it turned out right the first time so you would be willing to try it again. Smile. It’s always very difficult to try and determine what went wrong when someone asks. I know its frustrating and I wish I had an immediately correct answer for you. But, here goes. Its possible you might have over worked the dough more the second time around, or that you didn’t roll it out as thin as needed. You did mention that even though you rolled it out thin, that it was still thick. As for the flour, the unbleached flour has more protein and produces more gluten to my understanding. The unbleached is best for puff pastries, yeast breads and things of that nature which probably caused a little extra rise in your dough. White Lily is a soft winter wheat flour and makes a great southern biscuit. You know, one that rises high and fluffy? I would try the White Lily bleached flour if you get it next time around. And too, flour does get old so maybe your first flour had lost some of it’s pizzaz and just didn’t swell up on you as much as fresh flour might. You do have to roll it our pretty thin. If you’ve used Anne’s then you know how thin those sheets are. Just don’t give up. Do try again, and I look forward to hearing how the next big old pot turns out for you. Keep up the good work. I appreciate you taking the time to write and share your comments, and I appreciate your visit today. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • RICKEY says:

        What if we used all purpose flour instead of self-rising? It wouldn’t swell so much I would think. What’s your opinion?

        • Steve Gordon says:

          Hi Rickey, You could use the all-purpose. But, even with the self rising, it sort of depends on how thick or thin you roll out the dough. I hope this helps. Thank you for your visit and the question. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  18. LNC says:

    Hi Steve, nice to “meet” you! I stumbled upon your site in my very long search (years) for a chicken salad recipe to suit me. I think yours might finally do the trick and plan to try it out next week when I’m supposed to be snowbound here in NW NC foothills. (Grinning like a opossum)

    Somewhere in the comments of that recipe, you mentioned your chicken pastry recipe. Wait, what did you say?! That’s never been heard of by most people I’ve met in life, and I’ve moved a lot. So I just had to mosey over to this page and see what your recipe was all about. It couldn’t possibly be Eastern NC chicken pastry on a website, afterall.

    My mother is one of 8 children born to a farmer and his wife in Little Washington, and I think your version would suit my Grandma. My mom has been helping me learn to make it over the last few years, especially since I have converted my husband to this, as well as many other Eastern NC staples. (won’t mention my BBQ pride here). She wrote it down for me, not so much a recipe as a suggestion of directions, and wrote DO NOT STIR after each of the final key steps of getting the pastry in the pot. Ha ha! She agrees – use a hen if you can. Unfortunately, these are mostly only available to me here around Christmas. But it is better! She says Grandma always used a hen, and mostly made hers when a hen had stopped laying.

    You did my heart proud on this one Mr. Steve! Now I’m just curious what else you have laying around here to suit my memories from childhood gatherings with my huge family, always in my Grandma’s tiny house. I think I’ll wander around and see if you have a bbq’d potato recipe for my convert. (Wink & smile) Oh, and for the unofficial record, this is definitely pastry. The only dumpling my heritage knows is a cornmeal dumpling my grandma made that cooks floating atop a boiling pot of collards. 🙂

    • Steve Gordon says:

      Hi LNC, It’s nice to meet you as well. I do appreciate you taking the time to write and share your memories of “pastry” as you were growing up. I also hope you might try our recipe. It’s really easy so don’t let it intimidate you. Smile. Let me know what you think. I do hope you found some other recipes of interest. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • BJB says:

      This is an awesome recipe. Just looking at the picture, I knew it was the real thing. I was born and raised in Little Washington and my grandmother taught me how to make this when I was a teen.I haven’t made it in many years and was checking recipes to make sure I remembered. This was spot on. I now live in Charlotte NC and people here actually use broken up lasagna noodles. I could never do such a thing! To each his/her own, though. I’m so glad to see so many North Carolinians in these replies. It warms my heart and takes me back to a simpler time.

  19. Teresa D says:

    Steve, thanks for the great recipe. This is just the way my Grandmother made them in NC. She called it pastry. We grandchildren called them dumplings but I knew to search for pastry when looking for the recipe. Like you she used the chicken broth and it makes such a difference in how the pastry tastes and how wonderfully soft they are. Grandma always cooked greens and would fry cornbread from fine ground cornmeal that she could only get down east around Wilson, NC. This was my favorite meal. Still is!

    • Steve Gordon says:

      Hi Teresa, Thank you for sharing your memories of our Chicken Pastry recipe with us. I bet what your Grandmother made was really great. I love this stuff myself. I do appreciate your visit today and thank you for taking the time to write. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Elizabeth says:

        We have always called this chicken and dumplings. Southern born and raised and have never ever heard of using cornmeal in this at all as opposed to flour. I have never successfully made it but I am hoping this is close to my best friends grandmothers recipe.

    • Crystal Smith says:

      I was just looking up this recipe so that I could make it like my grandmother. We are both from Wilson, NC. What a coincidence! Thanks Steve!

  20. Voldi Rayborn says:

    Your chicken broth must be pretty bland, as you didn’t add an herbs. I suggest adding one medium chopped white onion, two or three ribs of celery (chopped), two or three bay leaves, four cloves garlic (mashed), one sprig rosemary (3-31/2 inches) and three or four quarter-sized slices of ginger root (peeled. Simmer these with your chicken and then discard along with your bones. It will add tremendous flavor to your meat and broth. Also, incorporate the butter into the dough, just as you would when making biscuits. Another great trick is to add one teaspoon coarse ground black pepper directly to your flour mixture. Never serve bland food!

    • Steve Gordon says:

      Hi Voldi, Thank you for taking the time to share your comments and opinions with us. I don’t think you’ve actually tried my recipe, so I must disagree with your opinion of it being bland. I always encourage someone to try my recipe, as written, at least the first time, then make any changes they desire to make the recipe their own. Growing up, Mama didn’t have access to all the herbs that you mention. She was a simple cook, but a great cook, as her family and friends all attested to. My intentions are to share the simple foods I grew up with. I don’t think it’s ever been considered bland. Smile. Thank you again for sharing your comments. I do appreciate your visit and invite you to visit with us again… real soon. Be Blessed!!! -Steve

    • Melonie M says:

      This is the same recipe my mother uses, except she gets those Annie’s(?) frozen pastry strips. I would prefer the home-made version in this recipe. I can tell you straight up that unless you have had THIS Chicken and Pastry, you have not had the authentic dish. It’s one of the traditional Southern comfort foods that definitely does not need all of those herbs messing it up. This is the real deal, and it is anything but bland. Try it, you’ll like it!

    • Karen says:

      NO Southerner would ever ruin this great chicken and pastry recipe like that. Your way would make it a completely different dish. It’s very tasty and not bland at all.

  21. Helen C. says:

    After making your recipe for beef tips and gravy, I vowed I would try your recipe for Chicken Pastry next. I did, and it was delicious!! My husband and I both enjoyed them. I have been trying to replicate this recipe for years to make them like my husbands relatives in NC made them and could never quite get there. This did it! Though I rolled them a little too thin, otherwise they were very good, and I’ll know next time. I used leg quarters to make my broth, and knew I would be making much more broth than I needed for this recipe, so I added carrots, celery, onion, garlic, and fresh parsley to give me a very flavorful broth to use in other recipes or just for chicken soup. All turned out so well. Thank you for this recipe!

    • Steve Gordon says:

      Hi Helen, I’m glad you tried the Chicken Pastry and that it turned out well for you. It’s my pleasure to share the recipe with you. I appreciate you sharing your results and your comments and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  22. Lindsey says:

    This was my first attempt at Chicken & Pastry, and it was a hit! Grew up in NC/VA, but no one in my family made this dish that I remember. Well, it will be in our rotation now! I don’t keep chicken granules, so I added all the herbs and spices I thought ought to make up for that, and added some lemon zest and lemon pepper seasoning, too. Served with roasted broccoli, which everyone ended up tossing in their broth. Perfect dinner!

    • Steve Gordon says:

      Hi Lindsey, Congratulations on being brave and adventurous enough to make Chicken Pastry from scratch for the first time. I’m glad it turned out well for you and that the family enjoyed it. Your changes sound interesting, and happy that you’ve made the recipe your own. I do appreciate you taking the time to share your comments with us, and I’m happy you found the recipe. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  23. Melinda Middlebrook says:

    Thank you for your step by step directions. I grew up on my grandmothers chicken pastry in Virginia but she and my mother were from Robersonville, NC.

    I made up my own recipe just because I was craving it a few weeks ago. I made my own broth as someone I noticed mentioned celery and onion. I used the whole stalks celery and onion cut in quarters all of which got thrown away after broth was made. I did use Annes Dumplings. I remember my grandmother making her own pastry and it would be hanging over pans all over the kitchen then later she used Annes as well. The only thing she did different than others is she used a lot of crushed red pepper and I use some as well. I made chicken salad and collard greens (first time) to go along with as she did. I wish I could make her fried corn bread.

    Thank you again! I am going to try my own pastry strips soon.

    • Steve Gordon says:

      Hi Melinda, Thank you for sharing your memories of your Grandmother with us. I’m glad you decided to make some Chicken Pastry, and do hope you’ll make your own pastry strips from scratch at least once. Do it in memory of your Grandmother. She would be proud, I’m sure. I appreciate your visit to Taste of Southern, and trust you’ll try some of our other recipes. Do let me know how that turn out for you. I’ll be waiting to hear. I hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

      • Judy smith says:

        Hi Steve
        I grew up in NC. I remember my grandmother making chicken and pastry it was one of my favorite dishes. I do make it on holidays my family lives it. I add a little shorting to the dough, but otherwise your recipe is the same. My grand mother didn’t measure any thing so I was happy to see this recipe. I am putting together a cook book for my children so they will have the recipes for all the food I grew up eating and the food they love that no one hear makes or as even heard of. We live in ID and I miss all the food I grew up with. I will be trying more of your recipes. With the fried corn bread that was a staple for us biscuits in the morning cornbread for supper. I don’t really have a recipe, but I do make it a lot. I he ingredients are selfrising flour fine ground white corn meal salt and pepper water I usually add equal parts of the flour and cornmeal. Fill the pan about half full of oil they do tend to soak up a lot of oil. Heat oil on med heat till hot add cornmeal mixture by spoon fulls don’t over crowd the pan brown on both sides till golden brown drain on paper towels. I have a daughter in law who comes over and requests fried cornbread she thinks it’s the best thing she has ever eaten that and of course eastern north Carolina BBQ. Thank you for all your recipes

    • Sue says:

      I make corn fritters with bisquik and can of corn and fry it.
      My DAd made the chicken and pastry all the time. My mother was from the south in Fayetville NC and he got the idea from my mothers mother. When I moved out I made it but I didn’t have a recipe just made it from what I thought should work. I made it the same as you except I put in a raw egg or 2 depending on how much flour I use. I made a circle hole in the flour and put in the 2 eggs and stirred them up and made the pastry with egg and cold water. This time I did your cool broth instead of the water. It tasted the same and I used thighs because it is nothing to debone the chicken just pull out one bone per thigh. I am glad you posted your recipe. I am 73 now so this goes back a long way. Thank You from Sue Johnson Abo

  24. Kathleen says:

    I think it’s spelled “durum” wheat in spaghetti. Geez.

  25. Kathleen says:

    Dear Steve, Seeing the photos and the recipe on Saturday I had to try it. Today is Monday. I planned to food-shop anyway and so I got the chicken too, a fat five-pounder. I made it yesterday. It turned out fine! Thank you!

    I have a good set of Wusthof knives and know how to bone a carcass but I got lazy and just submerged it breast down and let it cook. It was done in less than an hour and fell apart on its own. A time saver. Safer, too. Sharp knives! Just an idea if you want to try it sometime.

    I left the fat and skin in the broth. I did that for flavor which I knew would be needed because I stored the bones in the freezer for bone soup later rather than cook them down for the chicken and pastry. That is my usual practice with bones of all types anyway. Besides the bulk of the medical community has it all wrong — fat is good for us. 🙂 It turned out fine!

    I used half the chicken as you suggested and froze most of the rest for that future soup.

    I decided to stir an egg into the broth, both at room temp, for the pastry. I figured it would add flavor. (I buy egg noodles because egg-less pasta tastes bland. Bland! Does anyone know why spaghetti is durham wheat and water and never eggs? I should google it.) The pastry turned out soggy and I should have let it rest longer, perhaps all night with a towel over it as I see in one suggestion. So I am guessing I should have reduced the amount of the broth to about 1/2 a cup. The rolling pin could not stand up to it and I had to pat it down by hand. I waited for almost an hour before cutting. Then let it rest for another hour but I was anxious finish. And eat!

    The pastry was still soggy so I used the business edge of a 9″ long Wusthof carver to ease each piece off the cutting board and into the broth. And it was sticky, so I would also dip the knife in — carefully apart from other pastry pieces as you advise — and the pastry would slip off. Now that it is done, they remind me a little of the tips of my fingers after a too-long bath. But it turned out fine!

    I forgot about the chicken granules and don’t have bullion cubes because I don’t like them. For my taste they are too salty. But I did remember a ham soup base in the fridge, Miller’s brand manfd. in Ohio. I purchased it from an Amish store local to me (Western NY). That’s what I used. It turned out fine!

    Also for the past couple years I have ordered White Lily online. I think you suggested it. I used it, All-purpose. I didn’t give a thought to the self-rising model but have made a note of it. But it turned out fine!

    Next time, for the two cups of flour I’ll sift in a TB of baking powder and and extra TS of salt. I googled it. You suggest self-rising and it should add a little body to the pastry. I had chichen and pastry for dinner last night and breakfast and lunch today. I gave two quarts, warmed up, to my car mechanic because he provides a service to me and others in that chilly garage of his. He smiled! I’ll see him again tomw. He’ll smile again, that I’m sure!

    • Steve Gordon says:

      Hi Kathleen, Thank you for sharing your comments. I hope that despite the problems and changes, you still had a great pastry. Sounds like you did. I appreciate you taking the time to share with us and hope you’ll visit again… real soon. Be Blessed!!! -Steve

      • Kathleen Casey says:

        Hi Steve. I made it again because I wanted more and it is so easy — replicating self-rising flour with a TB of baking powder and a little more salt and again reducing the stock to 1/2 cup with the egg. The pastry had the right texture starting out but after cooking it was poofy and tasted like baking powder! Still chowed down most of it. A ts (teaspoon) is the dose I’ll try next. I am making sure not to lead your readers down the primrose path. You know, mislead them.

  26. Terry lefever says:

    Growing up, we added diced potatoes & called this chicken pot pie. It was served with chow chow & cole slaw.

  27. Marilyn says:

    Hi Steve,

    I had found your chicken pastry some time ago and made them for my husband. I myself had never had them before, my mother didn’t cook this kind of thing. Really loved it, and so did my husband, reminded him of his youth. Love your newsletter and website, I have learned a lot.

  28. Charlotte says:

    I read your Chicken and Pastry recipe as I sit here in the VA Hospital. Goodness gracious did it make me hungry after eating hospital food for two weeks! Mama made this and we always called it chicken & dumplings. When I married my husband wanted what I called a dough ball for dumplings. But I digress. When Mama had time and a little extra dough she would fry it and we would either eat it with syrup or cinnamon sugar. Now that was a real treat.

    These days I cook my chicken in my electric pressure cooker. It is a real time saver and the flavor is terrific.

    I think I have some chicken in the freezer, so I already know the first thing I’m cooking when I get home! Thanks for taking the time to maintain this wonderful site. Reading your posts is like spending time with an old friend.

  29. Ruth Swindle says:

    In Alabama these were dumplings, along with biscuit dough dropped by the spoonful into the broth. If my mom didn’t want to drag out her rolling pin, she was known to use a straight sided glass to roll out her dough.

  30. I am so happy to find the recipe for chicken pie. That’s what my mother’s family called it in northeastern North Carolina.
    I can make some now thanks to your recipe.

  31. Amy T. says:

    I am from Greenville, NC and have always known it as “chicken pastry” (no “and”). My grandma used to make it and we also used to have Chicken Pastry Suppers at church as a fundraiser. I decided to try to make some chicken pastry tonight and it turned out great. All I had was all purpose flour but the end product looked and tasted like what grandma used to make.

  32. Dee says:

    Loved chicken. and pastry as a child… My Mama made it from scratch. Flour and me don’t get along too well! I make cornmeal dumplings when fixing stew beef, collards and neck bones! I was raised on southern foods and it’s the best eating in the world to me! Thanks for all the wonderful recipes…

  33. Carol J. says:

    Hello, Steve. I made the Chicken Salad and the Chicken Pastry yesterday on a Sunday afternoon. I did not realize I should have used Self-rising flour, and I used all purpose. They were still very good, and reminded me of my great-grandmother’s recipe. (She called them dumplings) The chicken salad was just perfect. I served it with red grapes on the side. I bought a chicken at Sprouts and they had already taken out the giblets. I just washed it and threw the whole chicken in a big pot! (I never learned to cut up a chicken properly!) Thank you for taking a lot of your time to post this for people like me. I enjoyed your comments and family stories so much.

  34. Ann Connellan says:

    My grandmother used to make this dish and called it chicken and dumplings. She was from Missouri, but lived mostly in Oklahoma after she married my grandfather. I loved this dish and always wanted my mom to make it, but she was too “chicken” to try to make her mother-in-law’s dish. I did get the recipe from my aunt many years ago, but have never tried it. I guess I inherited some of the “chicken” genes! Your recipe brought back such memories that I have saved it and will try it soon. Thanks for the memories! I can taste them already!!!

  35. wendy says:

    thanks so much for posting this recipe. My grandmother (dad’s mom) made these for family Sunday dinners. My mom carried on the tradition and actually made better dumplings. Dad passed away and mom never made them again. Can you image 12 years of no chicken and dumplings? Mom has passed away a little over a year ago, and of course this simple recipe was in her head. You tell everyone no eggs and no butter and they tell you you are missing an ingredient.

  36. BF says:

    Made what my family called chicken stew this weekend; thanks for the great instructions. It was delicious.

  37. Hi Steve,

    I’m so excited to find this recipe! I have been craving my Granny Grace’s Chicken Pastry for a few days and decided it was time to find a recipe and give it a go. Having not made it from scratch before, this is another missed opportunity to really pay attention and watch her while she was still here. I have the fondest memories of watching her roll the pastry out and eating this for many a Sunday lunch in her small, white clapboard house in downtown Apex, NC. And then when I was in the kitchen getting the preparations together and realized you were a NC native, I had to take a moment to respond while my chicken is boiling. 😉

    We always called it either chicken stew or chicken pastry, but she always made her own pastry and rolled it out and cut it in strips. I’ve had “dumplings”, but always find myself partial to her way…probably mostly because it was “her way.” I’d love for you to read a recent guest post I wrote about her and her cooking at another site. I think you may relate. 🙂

    Glad to find you and also know you are a writer for Our State Magazine…the one gift from my father every year that I look forward to year after year! 😀

    Blessings, Meredith (Link to post:

    • Steve Gordon says:

      Hi Meredith, Thank you for sharing your memories with us. I read you tribute to your Granny Grace as well. Beautiful. Thank you for your visit, and be sure to stop by again real soon. Be Blessed!!! -Steve (PS… is her house still standing in Apex? I go through there often.

  38. Steve,

    Thanks so much for a great post. This sure did bring back memories of Sunday lunches in Julian, NC. I am not in the States now but I think back home I have my mother/grandmother’s recipe. I don’t remember completely the recipe for the pastry but everything you have here is pretty much the way they were made at home. It may be that the dumplings were made with buttermilk and shortening or butter but not entirely sure. I sort of laughed when I say your comment “do not stir” when adding the dumplings to the broth as that’s what I really remember the most about the whole process. My mother would always say this and really exaggerate the “DO NOT STIR”. I was in NYC for many years and would occasionally make these for that homey feeling like so many of the southern dishes I grew up with. And yes lots of black pepper!
    Be well and keep up the great post. I am going to check out your recipe for chicken salad which, even as an avid/advanced level cook, have never been able to master. It just never comes together like I remember it being made at home.
    All the best!

  39. Lisa Marie says:

    I have made this twice, once with chicken as the recipe calls for, and tonight with left over turkey legs from thanksgiving. The only difference is with the turkey I boiled it for 12-15 mins to heat it through cause they were already cooked and I did not want to over cook the turkey and took it out and pulled the meat off and put the bones and stuff back into the pot with two chicken bouillion cubes to simmer while I made the pastry and let it rest. It came out so delicious.Thanks for sharing the recipe

  40. ginny Cline says:

    In the pastry, do you use all purpose or self rising flour??
    I am from NC (Washington)
    Thanks for your quick reply I need to make this tomorrow///

  41. Valerie says:

    Thank you for this recipe! It takes me back to Gold Hill, NC and my Nana’s chicken and dumplings I haven’t had in 20 years. This is comfort food at its best! My family loves it! I make it with chicken quarters cause we love dark meat, was thinking of trying it with rotisserie chicken to take out a bit of the work on busy days, but I know scratch is the only way! I also use a bit of cornstarch to thicken up the broth. Wonderful recipe!!!

    • Cricketgirl says:

      Valerie, if you haven’t yet tried using the rotisserie chicken, go for it! It’s pretty tasty. I’ve made it many times using a rotisserie chicken and haven’t been disappointed yet. 🙂

      Enjoy – Christie

  42. Rachel says:

    I’m from PA. Both of my grandmothers made this. We added potatoes as well. We call it Slippery Noodle Potpie. We like it with chicken or beef. This is my favorite thing that my Grandmothers made. I like to sprinkle a little diced raw onion on top when I eat it.

  43. Rhonda says:

    Steve, I grew up with the term Chicken & Dumplings, about 60 miles NE of my family’s home town in North Carolina, my husband’s family says Chicken pastry. Either term it’s just good.
    For years I use to make my dumpling using 1 egg & milk to add up to 1/2 c. of liquid to my dry ingredients. Then I came across Anne’s dumpling strips & thought I had struck gold. However, they just tasted like chicken and noodles so I went back to making them myself. It is time consuming, so I use the food processor to save on time when making my dough. If you have a suggestion to help with the flavor when using dumpling strips I would appreciate the advice.
    Similar to your recipe after de-boning the chicken I add the bones back until everything is cooked. I have to tell you this, I can never make enough there is nothing left for lunch the next day let alone dinner, whether I start out with 2, 4 or 6C. flour. Truly a comfort food.

    • Retha McLamb says:

      Rhonda—When I use Anne’s noodles—I either add some flour to a flat surface and lay the pastry out to thaw and then add just a little flour sprinkled over it and sorta pat it in. OR–(When I’m in a hurry) and it is frozen, I take a pastry brush and brush just a “little” water (Just enough that the flour will stick to it)… I also use ANNE’s (OLD FASHIONED) Chicken Base—maybe 1/2 teaspoon (be careful—it will be too salty if you use too much and it has lots of flavor)…I let my chicken broth come to a rolling boil as I add the pastry and after it kinda rises to the top, I turn the heat down (kinda low), cover it with a lid to let it finish cooking. DO NOT STIR, if, you feel like you have to just move the spoon through it very lightly!!! FYI—When I first started to make pasty, mine seemed more like chicken and noodles until, I tried these things. I hope this helps. RethaMW5L

  44. Ally Ly says:

    Your mother knew how to cook !!! Love all your recipes !!!

  45. sue marchand says:

    I just came across your recipe I am of french Canadian descent. A traditional dish is chicken and poutines(not the french fry cheese dish)but the same recipe as yours made with flour the only difference is mom added 1 egg to it . It was cut and cooked in the broth as well only she served the chicken pieces on the side and not in the poutines.One of my favorite Sunday family meals!I live in Tilbury Ontario Canada

  46. christy says:

    I always was told growing up that pastry was rolled out, dumplings was of a loosed consistency and dropped in the pot by the spoonful. Also, I make cornmeal dumplings but with my collards. You mix white cornmeal with a little of the of water from the collard pot when collards are almost done. Mix so you can pat out dumplings about 4 inches long in an oval shape about 1/2 inch thick and drop in collard pot as they are cooking. They are done when firm. Spoon out of pot and set aside. Enjoy with your collards!

    • Gloria Boone says:

      This sounds so awesome. I am a lover of collard and mustard greens. I have never heard of this ( cornmeal dumplings ) but must try. So, all I will do is mix white meal and add water, no other ingredient. Would love to have recipe. Can’t wait to try this.

  47. Amy A. says:

    This is exactly how I make what we call chicken and dumplings in my part of South Carolina. Learned from my grandmama. The only difference is that after I roll out the dough and slice it, I cover it with a kitchen towel and let is sit overnight to dry out the dough. Why? because grandmama said so! Also, serve with lots of black pepper.

  48. Margaret M. says:

    Hi, Steve, I am so happy you have this wonderful Chicken and Pastry Recipe. My mother made the best Chicken and Pastry and I think I do pretty good. When Mother was around 89 years old, she began using ANNE’S FROZEN PASTRY STRIPS, we did not know it, until my son found the box in the trash. I started using the frozen strips and I cook it longer than the box says to and you cannot tell the difference. When I cook my chicken, I put onions and celery and I use ANNE’S OLD FASHIONED CHICKEN BASE TO GIVE THE BROTH MORE CHICKEN FLAVOR. Some times I use the chicken broth sometimes I use milk and sometimes I use half broth and half milk to make up the Pastry dough.

    ANNE’S have come out with CHICKEN BASE [TWO DIFFERENT TYPES], BEEF BASE, HAM BASE, AND VEGETABLE BASE to Boost flavors in cooking. I use the Beef Base in vegetable soup and gravies. These Base are more natural flavors than using the cubes. The directions on the Jar says to use 1/2 teaspoon to a cup of boiling water, I like to use a little more.

    What I do is take a teaspoon of the base and put it in an ice cube tray, then freeze it. Then I put the frozen teaspoons of base in a Frozen Zip Lock Bag this keeps the Base for about a year. Of course I do not keep them a year.

    One of the things you have to remember when using Flavoring Bases, it NOT SALT YOUR
    I almost messed up a pot of soup by salting it before I tasted it. I had to add more water and large pieces of white potato to the soup before we could eat it.

    I really enjoy your web site and have given your name and web address to several friends. Keep up the good cooking.
    Margaret M.

    • Steve Gordon says:

      Hi Margaret M. Thank you for sharing your comments with us and for the tips about the Anne’s seasoning base mix. I haven’t seen those in the stores I shop, but will be on the lookout for some. The company makes good products, so I’m sure they will be good as well.

      I do appreciate your visit and trust you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Retha McLamb says:

        Steve—-I am from the Lillington area—Check at Carlie’s for the Anne’s Old Fashioned Chicken Base and they also have a Spanish Bar Cake, that you might want to check out. (I know that was something you were interested in a little while back)—–Getting back to the “BASE” is salty, but, has lots of GOOD flavor. I use it when I cook chicken pastry and when I use ANNE’S Pastry, I put flour on the cabinet and lay the pastry out on it, for it to thaw and sprinkle it with flour and sort of pat it in.—- When I am in a hurry, I brush a little water on the frozen pastry and sprinkle a little flour over it and as I add it to the pot/chicken stock I tap some of it off.. As not, to get the broth “too” thick. FYI—I am a friend of your cousin, Carolyn and she can cook some GOOD chicken pastry too. Retha

        • Steve Gordon says:

          Hi Retha, Appears we’re practically neighbors. Great to hear from you. Don’t you just love Carlie C’s? Thank you for your comments and sharing info on how you make your pastry. I’ve tried the Spanish Bar Cake from Carlie C’s. Liked it a lot. I’ll have to look for the Chicken Base next time I’m down that way. As for cousin Carolyn. She is most definitely a great cook. I have to always know what she’s brought to our Cousin’s Reunion events because I know it’s going to be good. Her sister makes Potato Salad like my mom use to make. I cornered her for the directions during our last reunion and hope to get that recipe here on Taste of Southern soon. Thank you for stopping by. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

    • Chris Johnson says:

      Margaret, I swear by Anne’s jarred Chicken and Beef base too. Much better than cubes.

      Steve, your memories of your grandmother are my exact memories of my grandmother, including her recipe. Thanks for writing it all down and sharing. I must add though, nothing goes better with chicken and pastry than potato salad, butter beans or peas and pan fried hush puppies or pan baked flat corn bread.

  49. Shirley Cotten says:

    Our version is chicken and pastry also in the northwestern area of Horry County, SC. I remember this recipe that dates back from somewhere in my Great Grandmother’s family. Watched while the women in the family snatched up that old mean rooster or big fat hen and feathers flying. Then it was just sheer heaven for everyone around both tables. I requested this meal every Sunday dinner. The preacher never complained either. I still make it for my family the same way. Sometimes I cheat with Annes dumplings but they want the real deal. As my family before me I serve it with fresh garden peas, fresh squash or salad. Yum YA’LL.

  50. Joan says:

    This sounds so good, sure going to try this..Thank you so much..hmm5

  51. 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

  52. 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.

  53. 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!

    • Bill says:

      Hi, Maggie,
      Like you, I’m from Elizabeth City NC. I remembered this dish from childhood, and after years of dieting, at age 62 I decided I wanted to try it again…guess the carb load of what we called “Chicken Pie” sounds a lot better now than it did when I was trying to keep the weight off! Before my Mom and Dad passed, I asked them to explain how this was made, and this recipe sounds almost identical like they told me. The differences were in the chicken broth…mom and her mom and mother-in-law before her always added a little onion, garlic, celery and a small slice of lemon to the water when boiling the chicken for flavor, which were removed and discarded before boiling the pie dough. We rarely ate the chicken in the same dish as the pie dough because it was dry after the boiling (Mom would make chicken salad the next day). For us, this was a main course, but Dad would always insist on also having his home cured and smoked ham, and there would always be cooked salad greens (kale, mustard, turnip and beet greens), and corn bread and home cured lime pickles. What good memories!

    • Anna Bozarth says:

      Im from Elizabeth City, Nc as well amd growing up thats what it was always called Chicken Pot Pie as well. I have always used the Annie’s pastry strips. I would love to make it homemade but when my mom made it her pastey strips were really thick and i like them do i accomplish that

    • Amie K says:

      My family on both sides is from the Elizabeth City area as well, and I have been looking for a “Chicken Pot Pie” recipe similar to the one “Nanny” made. This looks really close, I can’t wait to make it for my mother to see what she thinks.

  54. 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.

  55. 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.

    • Alex Chopp says:

      At what point in the process do you add the celery and onion? Do you use broth instead of water?

      • Steve Gordon says:

        Hi Alex, I do not add celery and onion in my recipe. Might you be referring to another recipe?

        I do use chicken granules to make a broth. I buy this in a jar at the grocery store. You might have seen the cubes, but I prefer the granules. I do hope this helps. Thank you for your visit and I do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  56. 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.

  57. 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!

  58. 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


  59. 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.

  60. 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


    • 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.


    • James says:

      This is such a nice ccomment. We should all be proud of our southern heritage.

  61. Veronica says:


    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,
    Northern California

  62. 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

      • Karen says:

        I first heard of chicken pastry a few months ago thru a Wilson NC friend on FB. I made it and WOW!!! Just great!!

  63. wendy says:

    In your picture for chicken & 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

  64. 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

      • Deep Run Native says:

        Mumma used to make pastry with speckled butterbeans. Yum. But I still love chicken and pastry.

        • Steve Gordon says:

          Hi Deep Run Native, I’ve found very little information on such a recipe. What I did find seems to be called Butter Bean Dumplings. Very similar recipe except it uses the butter beans instead of chicken. My mother never made this, and I had never heard of it until it was mentioned here, but now I’m intrigued. Deep Run is further down east than where I live, if we’re talking the same place below Goldsboro. But, as mentioned, folks did what they could with what they had. I will pursue this further and perhaps we can do a recipe on it before too long. Any further memories of the dish would be most welcome. Thank you for stopping by today. I sincerely appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  65. 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

  66. 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

    • jessica rabon says:

      i reckon you can make chicken salad out of chicken slick.

  67. 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! 😀

        • 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

  68. 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

  69. 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

      • Hepzibah says:

        I think self rising is important. I think White Lily is irreplaceable! I put that on my printed recipe so my progeny could replicate this dish when i die! Great recipe..

  70. 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

  71. 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

  72. 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

  73. 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!


    • 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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.)

  83. 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.

    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

  84. 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

  85. 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

  86. 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

  87. 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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