If there is one dish I would love to eat again at my Granny’s table for Sunday lunch it would be her chicken-n-pastry. I can see her rolling out the dough, cutting it in strips and putting it in the boiling broth. Truly a southern comfort food staple! Luckily for me (and you), there are amazing frozen pastries available now that make this so easy to make and get on the table for a quick weeknight meal or Sunday dinner, without the hastle. Less time prepping and more time enjoying the meal together is my cup of tea. I love to pair it with cornbread and black eyed peas. Anyway you serve it, it will be a hit!
Ingredients
Method
- Boil chicken in enough water to cover until cooked through, about 90 minutes. Remove from broth and let cool. Debone and shred chicken, set aside.
- Skim fat off top of broth. Add water to broth to equal 4 quarts of liquid. Bring back to a boil.
- Add strips of frozen pastry 4-6 at a time, letting broth come back to boil in-between. Continue to add until entire package is is in broth. Stir to keep from sticking.
- Add shredded chicken and can of cream of chicken soup. Season with salt and pepper to taste. Cover, remove from heat and let sit 20-30 minutes to thicken. Will be more "soupy" the more liquid you have to begin with.
- Serve with a vegetable and cornbread. (I prefer black eyed peas or green beans.) Excellent leftover, as well!