Southern Chicken and Pastry


I just love good, ole southern style Chicken and Pastry.

Southern Chicken and Pastry - Awesome Comfort Food - #southernrecipe #chickenandpastry #chickenanddumplings

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. :)

Southern Chicken and Pastry…

Southern Chicken and Pastry - Awesome Comfort Food - #southernrecipe #chickenandpastry #chickenanddumplings

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.

Southern Chicken and Pastry - Awesome Comfort Food - #southernrecipe #chickenandpastry #chickenanddumplings
I’m all for easier so I did the same! I hope you guys enjoy it. :)

PIN it to save it!

Southern Chicken and Pastry - Quick & Easy recipe!!! - #southernrecipe #chickenandpastry #chickenanddumplings

Print out this yummy, southern style, chicken and pastry here….

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Southern Chicken & Pastry


Units Scale
  • 1 whole chicken (cup up)
  • 1 box of Anne’s frozen pastry
  • 232 oz Chicken Broth
  • 1 T Marjoram
  • 1 T Poultry Seasoning
  • 2 t or more black pepper
  • salt (to taste)


  1. Place the chicken pieces in a large pot and cover with water.
  2. Bring to a boil.
  3. Lower the heat to medium and cover with a lid.
  4. Medium boil the chicken for approx 1 hour (or until falling from bone)
  5. Remove the chicken from the broth and set aside to cool.
  6. Strain the broth well.
  7. Pour the broth back into the pot and add the 2 – 32 oz containers of additional broth.
  8. Bring back to a boil.
  9. While you are waiting for that to boil, remove the chicken from the bones and shred with your hands. Place into a dish.
  10. Once the broth is boiling, add Anne’s pastry as described on the back of the box.
  11. Once it is all added, add the chicken to the pot.
  12. Add the seasonings.
  13. Taste and add more pepper, if needed. (You will taste the pepper in this dish)
  14. Salt to taste.
  • Cook Time: 1 hour 15 minutes

You might also like this recipe:

Get the recipe here >>> Southern Style Fried Cabbage & Ham


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  1. It’s kind of like chicken and dumplings but with the dumplings shredded into pastry bits! (I know dumplings are a different texture etc but that’s what it reminds me of) . Perfect comfort food for a cold MN winter dinner.
    Thanks for sharing! – Sounds yummy

    1. Hi Michelle!
      Yep, it’s very similar to that. The main difference is as you say, the pastry. Dumplings are blobs of dough (I’ve made and love that too! :) ) and Chicken and Pastry is thin pieces of pastry dough. Different but both yummy. And yes, you are so right, perfect for the cooler weather coming!

  2. My family always called this dish chicken and dumplings. My husband’s grandmother made hers from scratch and hers were called pastry. Never knew another person call it this until now. I can’t seem to get mine to taste just like hers but it’s close. I have many of my mom’a recipes written down by her and dearly treasure them. Southern cooks are awesome!

    1. Hi Debra!
      I’ve made chicken and dumplings too. Both are yummy but the thin pastry is what I’m used to! I think it’s more of a southern name/take on the dumplings.
      And yes, I do so treasure the recipes I have from my Mom too. :)

      1. Absolutely love chicken and pastry. I have eaten it so much in my life. I finally learned how to make it myself but unlike my Mama and Sister, I just don’t want to make the pastry by hand so I use ANNE’S because it is the closest I can get to their homemade version of pastry. Love you keeping it simple because it is simple. Thanks!

        1. Yes, absolutely agree! Simple is the way to go. We are all so busy, right?! Glad to “meet” another chicken and pastry lover! :)

  3. Sounds good, Nancy! It’s very similar to my mom’s chicken and dumplings. She always made her dumplings from scratch, so that’s how I learned to make them. They are delicious! However, I would definitely be willing to try the Anne’s Frozen Pastry (if I can find it) because the dumplings are what’s so time consuming (well, that and shredding the chicken… I use quite a lot for the guys in my family. :) )

    Thank you for sharing! xo

    1. It’s so good Karen and perfect for the cooler weather! I love chicken and dumplings too! Using that frozen pastry is so much easier. Although, my Mom used to roll hers out even thinner than this ready made. That was my favorite way but these are a close second!

  4. Love this recipe of course I grew up making pastry from scratch. Ann’s frozen pastry is now the way to go and taste oh much does good as mom‘s homemade. She did however (when I was a little girl) used to make what she called “tomato pastry”. Does anyone have a recipe for that? (It’s not tomato pie). It’s just like chicken and pastry except rather than having chicken in it, it had fresh tomatoes. I cannot find a recipe anywhere !!!

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