Chicken and Pastry (Old-Fashioned Southern Recipe)

Chicken and pastry is an old-fashioned Southern comfort dish of tender shredded chicken and thick, flat pastry strips simmered in a rich, creamy broth. Sometimes called chicken pastry or flat dumplings, this chicken and pastry recipe is pure stick-to-your-ribs comfort food that has been passed down through generations of Southern kitchens.

Below you will find exactly what goes into real Southern chicken and pastry, how to make the pastry from scratch, step-by-step instructions, plus tips and answers to the most common questions.

What Is Chicken and Pastry?

Chicken and pastry is a classic Southern dish made by simmering flat, rolled strips of pastry dough in a rich chicken broth along with tender shredded chicken. The flat pastry pieces are thicker and chewier than biscuit-style dumplings, giving the dish its signature hearty texture. It is especially popular in North Carolina and across the South, where it is a beloved cold-weather and Sunday-dinner comfort food. Some cooks add a splash of milk to make the broth extra creamy, while others keep it brothy and simple.

Why You’ll Love This Recipe

• Ultimate comfort food — creamy, savory, and satisfying.
• Simple pantry ingredients — chicken, broth, flour, and butter.
• Budget-friendly — feeds a crowd for very little.
• Made from scratch — real homemade pastry, no shortcuts needed.
• A Southern tradition — the kind of dish that tastes like home.

Ingredients You’ll Need

Here is what goes into classic Southern chicken and pastry. Exact amounts are in the printable recipe card below.

• Cooked chicken — shredded; a whole simmered chicken or rotisserie both work.
• Chicken broth — the flavorful base that cooks the pastry.
• Flour — all-purpose, for the homemade pastry strips.
• Butter — cold, cut into the flour for tender pastry.
• Milk — optional, for a creamier broth.
• Salt and pepper — to season throughout.

How to Make Chicken and Pastry

1. If using a whole chicken, simmer it in the broth until tender, then remove, shred, and keep the broth at a low simmer.
2. Make the pastry dough (see the next section) and cut it into strips.
3. Drop the pastry pieces into the simmering broth one at a time so they do not stick together.
4. Cook 15 to 20 minutes until the pastry is tender and the broth has thickened.
5. Stir the shredded chicken back in, add the milk if using, and season with salt and pepper. Make sure the chicken is heated to 165°F per FoodSafety.gov, then serve hot.

How to Make the Pastry

The pastry is what sets this dish apart. Mix 2 cups of flour with a teaspoon of salt, then cut in 3 tablespoons of cold butter until crumbly. Stir in about 3/4 cup of chicken broth to form a stiff dough. Let it rest 10 minutes, then roll it out thin on a floured surface and cut it into 2-inch squares or strips. Rolling the dough thin and letting it rest keeps the pastry tender instead of tough.

Tips for the Best Chicken and Pastry

• Keep it at a gentle simmer — a hard boil makes the pastry gummy.
• Drop strips in one at a time so they do not clump together.
• Roll the dough thin for the most tender pastry.
• Use good broth — it is the backbone of the flavor.
• Let it rest a few minutes off the heat to thicken before serving.

Easy Variations

• Creamy: stir in extra milk or a little cream for a richer broth.
• Herbed: add fresh parsley, thyme, or a bay leaf while simmering.
• Vegetable: add carrots, celery, and onion for a heartier pot.
• Shortcut: use rotisserie chicken and store-bought broth to save time.
• Puff pastry twist: for a different dish entirely, try baking chicken in flaky puff pastry.

How to Store and Reheat

Store leftover chicken and pastry in an airtight container in the fridge for 3 to 4 days. The pastry will soak up broth as it sits, so reheat gently on the stove with a splash of extra broth or milk to loosen it back up. Freezing is possible for up to 2 months, though the pastry texture softens; thaw overnight in the fridge and reheat slowly, adding broth as needed.

Chicken and Pastry Recipe

Here is the full printable recipe for old-fashioned Southern chicken and pastry. Save it for your next cozy family dinner.

Chicken and Pastry

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

For the chicken

• 3 cups cooked chicken, shredded or 1 whole chicken
• 8 cups chicken broth
• 1 cup milk optional, for creaminess

For the pastry

• 2 cups all-purpose flour
• 1 tsp salt
• 3 tbsp cold butter
• 0.75 cup chicken broth for the dough

Method

 

1. If using a whole chicken, simmer it in the broth until tender, then remove, shred, and keep the broth at a low simmer.
2. Make the pastry: mix the flour and salt, cut in the cold butter, then stir in the broth to form a stiff dough.
3. Roll the dough out thin on a floured surface and cut into 2-inch squares or strips.
4. Drop the pastry pieces into the simmering broth one at a time so they do not stick. Cook 15 to 20 minutes until tender.
5. Stir the shredded chicken back in, add the milk if using, and season with salt and pepper. Simmer a few minutes to thicken, making sure the chicken is heated to 165 degrees F. Serve hot.

Notes

For the most tender pastry, let the dough rest 10 minutes before rolling. Drop the strips in one at a time and keep the broth at a gentle simmer, not a hard boil.

More Recipes You’ll Love

• Bisquick Chicken and Dumplings
• Crock Pot Chicken and Dressing
• Chicken and Gravy rnecipe
• Southern Cornbread

Frequently Asked Questions