Please note that although the word “and” appears in the recipe, the correct pronunciation of this dish is, “chicken pastry.” The “n” already is in the chicken.
|A classic Southern dish|
“Not much to this southern classic, but good eatin’” begins the recipe.
CHICKEN AND PASTRY
1 cut-up chicken or chicken pieces
2 cups flour
½ tsp. salt
4 Tbsp. shortening
2/3 cup milk
2 quarts chicken broth (preferably homemade—see recipes in Basics section)
Cook chicken in enough water to get broth. Remove chicken, let cool, and separate meat from bones into bite-sized pieces. Salt broth to taste and heat to simmer. Sift flour and salt; cut in shortening. Add milk to make a stiff dough. Flour table and roll out dough thin. Heat broth to bubbling. Cut dough into strips. Drop strips into broth a few at a time. When broth boils over pastry, add another layer of strips until all pasty has been added. Add boned chicken and simmer for 15-30 minutes.