Chicken and pastry isn’t just comfort food; it’s a timeless dish that brings warmth and nostalgia to any table. Rooted in Southern tradition, this hearty meal features tender chicken simmered in a flavorful broth, enveloped by flaky, melt-in-your-mouth pastry.
What makes this recipe so special is its simple yet carefully balanced seasoning—kosher salt, black pepper, celery salt, and onion powder—that enhances the natural richness of the chicken without overwhelming it.
The chicken is boiled gently with peppercorns and chicken bouillon to build a deeply savory broth, which infuses the pastry with incredible flavor as it cooks.
This recipe is trending now because more people are seeking wholesome, satisfying meals that remind them of home-cooked goodness but don’t require hours in the kitchen.
In fact, studies show that homemade comfort foods like this can boost mood and reduce stress, making it the perfect dish for cozy nights. Pro tip: One common challenge with chicken and pastry is getting the pastry to stay tender without becoming soggy.
The secret here is the right balance of flour and seasoning in the dough, ensuring a perfectly flaky crust every time. Serve it alongside crisp Coleslaw or warm, buttery Garlic Bread for a complete meal experience.
It’s pure comfort on a plate. I’d love to hear how you make it your own!
Why I Love This Recipe (And You Will Too!)
- It takes me back to family dinners: Every bite reminds me of home, making it perfect for sharing with loved ones.
- Easy to make but feels special: The ingredients are simple, but the flavors are rich and satisfying—ideal for busy weeknights.
- I’ve tweaked the seasoning over time: Adding celery salt and onion powder made a big difference in flavor depth.
- Perfect for chilly evenings: It’s the kind of meal that warms you from the inside out after a long day.
- It’s comfort food that nourishes: Packed with protein and wholesome ingredients, it’s a filling meal that leaves you happy and satisfied.
Chicken and Pastry Recipe
Equipment
- Knife and Cutting Board
- Baking dish or casserole dish
Ingredients
- 1/4 C Kosher salt to taste
- 3 Lb chicken cut into pieces, if needed
- 4 quarts water
- 1 Tbsp whole peppercorns
- 3 Tbsp chicken bouillon
- 2 C all-purpose flour
- 1/2 Tsp celery salt
- 2 Tsp onion powder
- 1 Tsp black pepper to taste
Instructions
- In a large pot, combine chicken pieces, water, kosher salt, peppercorns, and chicken bouillon. Bring to a boil, then simmer for 1 hour until chicken is tender.
- Remove chicken and let cool; reserve broth.
- In a mixing bowl, combine flour, celery salt, onion powder, and black pepper. Gradually add reserved broth to form a soft dough.
- Roll out dough on a floured surface to about 1/4-inch thickness.
- Cut dough into squares and place cooked chicken pieces on each. Fold and seal the edges to form pastries.
- Place pastries in a baking dish and pour some broth over them.
- Bake at 375°F (190°C) for 25-30 minutes or until golden and flaky.
- Serve warm with your favorite sides like coleslaw or garlic bread.
Nutrition
Tips For Perfect Chicken and Pastry!
- Use Quality Chicken Bouillon for Depth: Choosing a good-quality chicken bouillon really elevates the broth, giving your pastry filling a rich, savory flavor that store-bought broth often lacks.
- Don’t Overwork the Dough: When mixing and rolling out your dough, keep it light and gentle. Overworking can make the pastry tough instead of flaky, so handle it just enough to bring it together.
- Let the Broth Cool Slightly Before Adding to Flour: Adding hot broth directly to the flour can make the dough sticky and hard to manage. Let it cool just a bit to get the perfect consistency for rolling out.
- Seal Pastries Well to Avoid Leaks: Take your time folding and pinching the edges securely to prevent the juices from escaping while baking — this keeps the pastries moist inside and beautifully golden outside.
- Rest Pastries Before Baking: If time allows, let your prepared pastries rest in the fridge for 15-20 minutes before baking. This helps firm up the dough and improves the final texture.
Quick Questions?
Q. Can I use pre-cooked chicken instead of boiling it myself?
Ans: Yes, but the homemade broth adds much more flavor, so if using pre-cooked chicken, consider adding some chicken stock or bouillon to the dough and baking liquid.
Q. Can I make this recipe gluten-free?
Ans: You can try a gluten-free all-purpose flour blend, but the texture of the pastry might be less flaky. Adjust liquid carefully as gluten-free doughs can be trickier to handle.
Q. What’s the best way to store leftovers?
Ans: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the pastry flaky.
Q. Can I freeze the pastries before baking?
Ans: Yes! Freeze them on a tray first, then transfer to a freezer bag. Bake from frozen—just add extra 10-15 minutes to baking time.
Q. How do I keep the pastry from getting soggy?
Ans: Make sure to seal edges tightly and avoid adding too much broth on top. Resting the pastries before baking also helps maintain crispness.
