Easy Chicken-N-Pastry

Submitted by Zewbiedoo

"Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use Anne's Dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 16

ingredients

• 1 whole chicken
• 1 -2 bay leaf
• water
• salt and pepper
• 1 (1 1/2 lb) box frozen dumplings, strips
• 1 can campbell cream of chicken soup

directions

1. Rinse chicken and discard giblets.
2. In a large pot boil the chicken with bay leaves, salt and pepper.
3. Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
4. Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
5. Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
6. When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
7. Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
8. Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
9. Remove from heat, cover and let stand 15 minutes before serving.
10. I serve this with cornbread; green peas are a good side dish.

Reviews

[Tisha C.]

Liked recipe easy for me to cook quickly

 

[itiswhatitis0505]

Good recipe! I use chicken broth instead of the cream of chicken soup & serve it with thin pan fried corn bread that my grandma use to make...always a hit!

 

[MSippigirl]

Southern comfort food at its best, and without all the fuss! I am not good at making dumplings from scratch, so this was perfect for me. I had a different brand of dumplings but I imagine they're all about the same. This will be the way I make them from now on. Thanks for sharing your recipe. Diane

 

[michelles3boys]

Being from NC, I grew up on the thin, strip type pastry. Ever since I was married I've cooked chicken pastry my own self, but this was the first time I used bay leaves and cream of chicken soup. It was sooooo good!! Even before the soup was added I could tell that the bay leaves had added so much flavor (I had to sneak a bite of chicken). My picky son even asked for more. The only addition I made was to add 1 chicken boullion cube to the broth. This is how I will make pastry from now own. Thanks so much for posting your recipe!