• 4 chicken breasts (bone-in or boneless)
  • Enough water to cover the chicken
  • 2 cups of White Lily self rising flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cold butter
  • 3/4 cup buttermilk
  • 3 tablespoons butter
  • 1 cup milk
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It is week six of Food Network’s Comfort Foods Feast and bloggers like me are sharing our favorite recipes for chicken. Ah, chicken, the versatile protein that allows our imagination to roam free! Roam free — free range — just the kind of chicken I like to buy.

Ye-siree, I went there.

Here’s one of our family’s favorite ways to eat chicken.

An old southern favorite, Chicken Pastry is sometimes referred to as Chicken and Dumplings. When I think of dumplings however, I think of round balls of dough soaking up a stock or gravy. I find Chicken Pastry to be a much more fitting title for these long, luscious strips of dough.

I was thrilled when my son asked me to teach him how to make chicken and pastry. Cooking with family and friends is one of my all-time favorite things to do!  Last night Nathaniel, Amanda and I made chicken pastry together. In the kitchen we went with our White Lily self-rising flour, salt and pepper! Nate and Amanda were surprised at how easy this meal was to prepare. Here in the south, you can purchase the dough pre-made, but we like to make it from scratch!  We not only saved a bundle making it ourselves, but we had so much fun in the kitchen.

I suggested we double the recipe so we could have leftovers for later on in the week. What a great idea right? I thought so…but learn from our experience…be sure to use a larger pan, because the pastry dough doubles in volume once it begins to boil in your stock–yes-siree!

At one point we looked over at the stove to see the lid from our pot rising and chicken and pastry overflowin’! We raced over to the stove, turned the heat off and switched to a much larger pan! Whew! We dodged a bullet there! I said, “We almost had a Brady Bunch moment!’  I think I just gave away my age.

Remember when Bobby Brady overflowed the washing machine? I am laughing hysterically just thinking about it…

http://www.youtube.com/watch?v=Yhs7eCliAHA

I should have known better because I have taught my students how to make this recipe before in my Cooking Across America cooking class! How I love these kiddos! Just look at those faces — all eager to learn something new! On this particular day of the five-day cooking camp we were learning about Laura Ingalls Wilder and pioneers. We made recipes like Laura and Caroline’s pancake men, sweet cornbread, chicken and pastry, and popcorn balls! I just love it when the mom’s stay to join in the fun! Thanks, Donna! You can learn more about my children’s cooking camps here!

 

 

 

 

 

 

 

 

 

 

Here’s how we made our Chicken and Pastry then and now (don’t fix it if ain’t broke, right?)

In a large saucepan, boil the chicken just until done. (Bone-in breasts will take longer to cook than boneless.)

Remove the chicken onto to plate to cool and then shred. Carefully remove any bones if using bone-in chicken breasts. This is great fun for the kiddos –assuming your chicken has cooled off nicely.

In a food processor or in a bowl, place self-rising flour, salt, pepper and butter. If using a food processor pulse or in a bowl using a pastry cutter, cut your cold butter in until it looks like small peas.

If using a food processor, place your dough mixture into a bowl and add your buttermilk. Using a fork, mix just until combined. The dough will look very dry, but it is actually quite wet. Pour onto a clean lightly-floured counter, press into a ball and knead just until the dough comes together — just a few seconds.  Roll out your pastry dough until it is 1/8-inch thick and cut into 1 x 2-inch (or so) rectangles.

 

 

 

 

 

 

 

 

 

 

In a large pot, place 4 cups of low-sodium chicken stock. Add the 3 tablespoons of remaining butter and keep the stock at a rolling boil. Gradually (and carefully) drop in your dumplings, one at a time, stirring to prevent sticking. Place your shredded chicken on top and pour in your milk. Cover, reduce heat to medium-low, and let cook for 20 minutes or until your dumplings are cooked through. Please sure to resist removing your cover for a peek. I know how difficult this will be -it smells great! Adjust with salt and pepper if necessary.

Pour mixture into a bowl and dive in!

 

 

 

 

 

 

 

 

 

With a meal like this, I think a blessing is in order:

             Thank you for the world so sweet,

                    Thank you for the food we eat.

             Thank you for the birds that sing,

                  Thank you, God, for everything.

Be sure to visit my friends sites to see what they have cooked up for you as well! What’s your favorite comfort food recipe featuring chicken?

 

Jeanette’s Healthy Living: Chinese Braised Chicken With Chestnuts
The Cultural Dish: Chicken Marsala
Thursday Night Dinner: Girls’ Night Chicken and Artichoke Pasta
Feed Me Phoebe: Honey Mustard Chicken Wings
Devour: Fried Chicken, 5 Ways
Made By Michelle: Chicken and Kale Casserole
Virtually Homemade: Tortilla Chip Chicken Tenders With Creamy BBQ Sauce
Cooking With Elise: Chicken Pastry
FN Dish: The New Face of Comforting Chicken Dishes