Southern Chicken and Pastry Recipe: A Comforting Classic

There’s something profoundly satisfying about a steaming bowl of Southern Chicken and Pastry recipe on a chilly evening. This beloved dish stands as a testament to the ingenuity of Southern cooking—turning simple ingredients into something extraordinarily comforting. Unlike its cousin, Chicken and Dumplings, this regional delicacy features thin, flat strips of dough rather than puffy, biscuit-like dumplings, creating a unique texture that generations of Southerners have cherished.

What Exactly Is This Southern Chicken and Pastry Recipe?

Southern Chicken and Pastry occupies that perfect middle ground between soup and stew. The broth, thickened naturally during cooking, creates a velvety consistency that clings to your spoon. Known as “chicken and slicks” in the Appalachian region or “bott boi” in Pennsylvania Dutch country, this dish reflects the diverse cultural influences that have shaped Southern cuisine.

The recipe I’m sharing today comes from a friend’s mother in North Carolina, where this dish often makes an appearance at Sunday suppers and family gatherings. What makes it special is its beautiful simplicity—chicken simmered to tenderness, homemade pastry strips cooked in rich broth, and minimal seasonings that allow the ingredients’ natural flavors to shine.

Essential Ingredients for Your Chicken and Pastry Recipe

Pastry Ingredients	Purpose
All-purpose flour	Foundation of the dough
Baking powder	Helps the flat pastry puff slightly
Water	Binds the dough and dilutes the broth
Melted butter	Adds flavor and makes the dough pliable
Salt and pepper	Enhances flavors

Chicken Ingredients	Purpose
Bone-in, skin-on chicken	Provides rich flavor (breasts or thighs preferred)
Chicken broth	Base for cooking (homemade or high-quality store-bought)
Fresh parsley or thyme	Optional garnish for freshness

The magic of this chicken and pastry recipe lies not in complex ingredients or techniques but in the harmony created when these simple elements come together. The starch released from the pastry strips naturally thickens the broth while adding heartiness and substance to this beloved Southern classic.

Step-by-Step Chicken and Pastry Recipe Guide

Making the Pastry

Begin by whisking together 2 cups of flour with a teaspoon of baking powder and a pinch of salt in a large bowl. Create a well in the center and pour in 2 tablespoons of melted butter and about 3/4 cup of water. Mix just until combined—overmixing will make your pastry tough. Cover the dough with a clean kitchen towel and let it rest while you prepare the chicken.

Cooking the Chicken

Place about 3 pounds of bone-in chicken pieces in a large Dutch oven or pot. Cover with 6-8 cups of chicken broth (enough to fully submerge the chicken). Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked, about 30-40 minutes. The low, slow cooking extracts maximum flavor from the bones and skin.

Rolling and Cutting the Pastry Strips

On a generously floured surface, roll out your dough to approximately 1/8-inch thickness. Using a sharp knife or pizza cutter, cut the dough into strips about 1-inch wide and 3-inches long. Some cooks prefer squares or diamond shapes—there’s no wrong approach here. The key is consistency in thickness so they cook evenly.

Shredding the Chicken

Once your chicken is cooked, remove it from the broth and set aside until cool enough to handle. Carefully shred the meat, discarding skin and bones. This step allows you to return only the tender meat to your finished dish.

Cooking the Pastry in Broth

Bring the remaining broth back to a boil. Drop in your pastry strips one at a time, giving a gentle stir between additions to prevent sticking. Reduce heat to a simmer and cook for about 10-15 minutes, stirring occasionally. You’ll notice the broth beginning to thicken as the pastry cooks.

Finishing the Dish

Add the shredded chicken back to the pot and continue cooking uncovered for another 10 minutes, allowing the broth to thicken further. Taste and adjust seasoning with salt and pepper. The finished consistency should be somewhere between soup and stew—thick enough to coat the back of a spoon but still fluid enough to ladle.

The Art of Thickening

The beautiful thing about Southern Chicken and Pastry is that it thickens naturally. As the pastry cooks, it releases starch into the broth, creating that signature velvety texture. If you prefer a thicker consistency, simply simmer uncovered a bit longer. Conversely, if it becomes too thick, add a splash more broth or water.

Some home cooks start with less broth initially, which results in a thicker dish without overcooking the pastry. Finding your perfect consistency may take a couple of attempts, but that’s part of making this dish your own.

Delicious Chicken and Pastry Recipe Variations

While purists might argue for the simplicity of the classic chicken and pastry recipe, many families have their own special additions:

Variation Type	Options to Consider
Pastry shapes	Wide noodles, small squares, diamonds, or rectangles
Chicken options	Bone-in thighs, boneless breasts, or rotisserie chicken
Added vegetables	Carrots, celery, onions, potatoes, peas
Flavor enhancers	Cream of chicken soup, herbs, garlic, or black pepper

Each variation maintains the soul of this traditional chicken and pastry recipe while allowing you to make it uniquely yours. The pastry itself absorbs the chicken flavor differently depending on its thickness and shape, creating subtle but noticeable differences in the final dish.

Storage and Reheating Tips

This dish actually improves after a day in the refrigerator, as the flavors continue to meld. Store leftovers in an airtight container for 3-4 days in the refrigerator. When reheating, do so gently on the stovetop or microwave, adding a splash of broth if needed to restore the original consistency.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating slowly.

Perfect Pairings

Southern Chicken and Pastry is substantial enough to stand alone, but traditional accompaniments include:

Fresh garden salad with vinaigrette
Buttermilk biscuits
Skillet cornbread
Green beans or collard greens
Classic coleslaw

A Dish Steeped in Tradition

What makes this authentic chicken and pastry recipe truly special goes beyond ingredients and technique—it’s about connection. This dish represents kitchen wisdom passed down through generations, adjusting to changing times while maintaining its soul-satisfying essence.

Whether you’re making it from an old family recipe or trying it for the first time, Southern Chicken and Pastry offers more than mere sustenance. It provides a taste of Southern history, hospitality, and the creative ingenuity that transforms humble ingredients into extraordinary comfort food.

In a world of increasingly complex cuisine, there’s something refreshingly honest about this dish—a reminder that sometimes the most memorable meals are the simplest ones, prepared with care and shared with those we love.