Southern Chicken Pastry

Recipe by CaramelPie
READY IN: 1hr 45mins




  • Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
  • Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
  • Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
  • Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
  • Add milk and mix well.
  • Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
  • Let set for about 30 minutes while you debone and shred cooked chicken.
  • Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
  • Put the chicken and 1/3 cup butter into the broth in the pot.
  • Bring the broth to a boil.
  • Drop the dough strips into the boiling broth, one at a time.
  • Simmer for 30 minutes, then serve in bowls.
  • NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.