I just love good, ole southern style Chicken and Pastry.
It’s most definitely a comfort food for me as my Mom made this all the time, as far back as I can remember.
It was one of her most favorite and also most popular with all of the kids (and grandkids later on).
Hers was the best but this is a recipe I didn’t get from her. (and she didn’t have it written down…she just made it!)
I have quite a few others I asked her about and wrote in my recipe book years ago.
But for some reason, I never asked about this one.
Probably because it really is pretty simple but still…I ended up winging it from memory.
It’s pretty darn close, says my husband.
But my son said my Mom’s was better. I have to agree.
Nobody made it like her.
So I’ll share with you my version. :)
My Mom used to always make her pastry from scratch. (and you certainly can too)
It’s a basic dough recipe. I remember that much because I used to help her with it when I was a kid.
BUT as my Mom got older, she started using a brand from the grocery store called “Anne’s”. (freezer section)
It was easier.
I’m all for easier so I did the same!I hope you guys enjoy it. :)
- 1 whole chicken, cup up
- 1 box of Anne's frozen pastry
- 2 - 32 oz Chicken Broth
- 1 T Marjoram
- 1 T Poultry Seasoning
- 2 t (or more) black pepper
- salt, to taste
- Place the chicken pieces in a large pot and cover with water.
- Bring to a boil.
- Lower the heat to medium and cover with a lid.
- Medium boil the chicken for approx 1 hour (or until falling from bone)
- Remove the chicken from the broth and set aside to cool.
- Strain the broth well.
- Pour the broth back into the pot and add the 2 - 32 oz containers of additional broth.
- Bring back to a boil.
- While you are waiting for that to boil, remove the chicken from the bones and shred with your hands. Place into a dish.
- Once the broth is boiling, add Anne's pastry as described on the back of the box.
- Once it is all added, add the chicken to the pot.
- Add the seasonings.
- Taste and add more pepper, if needed. (You will taste the pepper in this dish)
- Salt to taste.
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