Description
Chicken and Pastry brings comfort right to your table with a hearty blend of tender meat and flaky dough that feels like a warm hug from grandma’s kitchen. Generations of home cooks have perfected this simple yet satisfying Southern classic that turns an ordinary meal into something truly special.
Ingredients
Scale
Main Ingredients:
- 3 Lb chicken
- 2 C all-purpose flour
- 4 quarts water
Supporting Ingredients:
- 3 Tablespoons chicken bouillon
- ¼ Cup kosher salt
- 1 Tablespoon whole peppercorns
Seasoning Ingredients:
- ½ Teaspoon celery salt
- 2 Teaspoons onion powder
- 1 Teaspoon black pepper
Instructions
- Fill a large pot with 4 quarts of water. Add 3 pounds of chicken pieces, ¼ cup kosher salt, 1 tablespoon whole peppercorns, and 3 tablespoons chicken bouillon. Heat until boiling, then reduce to a gentle simmer for precisely 60 minutes until your chicken becomes completely tender.
- Carefully extract the chicken from the broth. Allow the meat to cool enough that you can handle it comfortably.
- In a clean mixing bowl, combine 2 cups all-purpose flour, ½ teaspoon celery salt, 2 teaspoons onion powder, and 1 teaspoon black pepper. Slowly incorporate the reserved warm broth until your dough reaches a soft, pliable consistency.
- Dust your countertop with flour. Roll the dough to a uniform ¼-inch thickness, creating an even surface for cutting.
- Slice the dough into roughly 3-inch squares. Place small pieces of cooked chicken in the center of each square.
- Fold each square diagonally, creating a triangle. Press and crimp the edges firmly to seal your pastries completely.
- Arrange the sealed pastries in a baking dish. Gently pour about 1 cup of reserved broth over the top, ensuring they remain moist.
- Preheat your oven to exactly 375°F. Bake the pastries for 27 minutes until the tops turn a beautiful golden brown and the edges become delightfully crisp.
Notes
- Shred the chicken while it’s still warm for easier handling and more tender meat.
- Roll the pastry dough thin for a delicate, crisp texture that melts in your mouth.
- Add a pinch of dried herbs like thyme or sage to the dough for extra flavor depth.
- For a gluten-free version, substitute the flour with a blend of rice and almond flour to maintain the pastry’s flaky consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 6 to 8
- Calories: 230 kcal
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg