This is an easy step-by-step recipe to make the Southern Classic Chicken and Pastry, also known as Southern Chicken and Dumplings.
Chicken and Pastry is one of South's most beloved classic dish. Follow these steps to make some delicious Southern Cooking.
Easy Chicken and Pastry Recipe
Chicken and Pastry
When I first met my husband I could barely cook. He would get so excited when his Great Aunts would come to visit bringing amazing platters ofEleven Layered Cake, Home Made Pimento Cheese Sandwiches, Field Peas, and his favorite…. Chicken and Pastry. I knew if I wanted to win this man's heart, I better learn how to make these dishes!!!
Aunt Molly
So I asked one of his sweet Aunts to teach me how to do some of this Southern Cooking. His Aunt Molly was happy to share. I started with the Chicken and Pastry. I would cook hours and hours in the kitchen making pastry from scratch just like Aunt Molly did. I would makequite a mess…. Flour everywhere…. But my husband was so happy when I made it. That made me happy. Soon his friends beganrequesting me to make it…. but it was so much work, I would only make it on special occasions. Until……
Chicken and Dumplings Easy
One day a family memberbrought over Chicken and Pastry to a family gathering. Everyone was devouring it. Someone slipped up and told me the hidden secret. They used Anne's Old Fashioned Flat Dumplings. I honestly couldn't tell the difference between the homemade version of the pastry or Anne's!!! I was shocked. All those hours and all that mess… And there was an easy frozen version??? Honestly, you cannot tell it is not homemade… So why not? I have been using Anne's Dumplings ever since. If I wasn't an honest person, I would tell everyone I made the pastry and no one would know…. but I couldn't live with myself if I did. So I thought I would share my little secret with you!
Anne's Old Fashioned Flat Dumplings
They come in this box in the freezer section.They cook just LOVELY!
I take celery, onion, and carrots and throw them in a food processor until they are finely cut. Then I sauté them until they are fully cooked.
Next I add the cooked carrots, onions, celery, seasonings, and a whole chicken to a large stock pot filling it with water. I cook the chicken in the pot until completelydone.
I take out the chicken and save the broth. I take off all the meat and save it for the pastry. I boil 3 eggs…. This is what makes Molly's version extra special… she adds hard boiled eggs…. Umm, umm, good!
Next, I bring the broth to a boil adding pastry one by one. I like my pastry thick, so I add the whole box… Pastry goes fast in my household… You have to make all you can make…
Next you add in the chicken.
Then you chop up the boiled eggs and add them in next.
Easy Chicken and Pastry Recipe
Talk about some Good Ol' Southern Soul Food!!!!
Easy Chicken and Pastry Recipe
Don't you want a bite?
Easy Chicken and Pastry Recipe
Writing this post is making me hungry all over again!!!
Aunt Molly recently passed away. She is truly missed. Besides my grandmother, she was the foundation to my love for cooking. She cooked with love… And you felt loved when you ate her food. I try to do the same. There is something very satisfying making something with your hands, sharing it, and watching someone else delight in it. I am not half the cook she was, but maybe I will be someday.
If you enjoyed this recipe, check out: French Onion Chicken Casserole, Granny Moore's Dressing, and How to CookField Peas.
Recipe
Easy Chicken and Pastry Recipe- Southern Chicken and Dumplings
This is an easy step-by-step recipe to make the Southern Classic Chicken and Pastry, also known as Southern Chicken and Dumplings.
A variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips.
To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
Let them cook for 17 minutes, then open the lid and check them to see whether they need an extra two minutes of cook time. The dumplings are done when: They're about quadrupled in size. The dumplings should be swelled up against one another, blanketing the surface of the stew.
Set a timer for 15 minutes, don't lift the lid during this time, the dumplings need to steam. Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.
Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.
Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.
So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.
Chicken Broth – Chicken stock will work just fine too for this chicken & dumpling recipe. Milk – This will give your dish its creamy consistency. I recommend whole milk, but you can also use low-fat milk. Seasoning – Simple dried seasonings will bring the flavor out in this dish.
If you need a chicken broth substitute, you can use the same amount of white wine or a combination of water with 1 tablespoon of olive oil or melted butter. For beef broth, combine water with 1 tablespoon soy sauce.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
(The baking powder is what gives the dumplings a nice, fluffy interior.) Then, add the melted butter and milk for moisture and fat. These also help the dumplings hold their shape, and keep them nice and tender. Don't over-mix the dough, or it will be tough and dense.
You can make a slurry out of flour and cold water, add to the chicken mixture and cook until thickened (you need to cook this to cook the raw taste out of the flour).
Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. Some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.
American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine.
Over the course of the 20th century, this combination of stewed chicken and rolled dumplings began to take on localized names. In eastern North Carolina, the dish became known as "chicken and pastry" (or, often, just "chicken pastry"), where it was a favorite Sunday dinner treat.
The crescent-shaped dumplings are called gao.And the more purse-shaped and round ones are called the bao. There are millions of variations of these two depending on the kind of wrapper used, the filling added, and the way the dumplings are cooked (fried, boiled, and steamed).
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
