Recipe: Chicken Pastry

Please note that although the word "and" appears in the recipe, the correct pronunciation of this dish is, "chicken pastry." The "n" already is in the chicken. 

A classic Southern dish

"Not much to this southern classic, but good eatin’" begins the recipe.

CHICKEN AND PASTRY

1 cut-up chicken or chicken pieces

2 cups flour

½ tsp. salt

4 Tbsp. shortening

2/3 cup milk

2 quarts chicken broth (preferably homemade—see recipes in Basics section)

Cook chicken in enough water to get broth. Remove chicken, let cool, and separate meat from bones into bite-sized pieces. Salt broth to taste and heat to simmer. Sift flour and salt; cut in shortening. Add milk to make a stiff dough. Flour table and roll out dough thin. Heat broth to bubbling. Cut dough into strips. Drop strips into broth a few at a time. When broth boils over pastry, add another layer of strips until all pasty has been added. Add boned chicken and simmer for 15-30 minutes.