- 1 ½ cups All-purpose flour
- 2 tsp Baking powder
- Saltto taste
- Black pepperto taste
- ½ cup Milk
- 2 tbsp plus 1 tbsp Unsalted buttermelted
- 2 lbs Chicken thighsbone-in trimmed
- 4 cups Chicken broth
- 1 cup Water
- 1 Onionpeeled and halved through root end
- 1 rib Celeryhalved crosswise
Chicken and Pastry
This Chicken and Pastry recipe makes a giant bowl of comfort food. It is a Southern-inspired hearty dish that I adore on these cold dark days. Squares of pastry combine with chicken thighs and broth to make this delicious rustic dish.
To make this hearty soup, start by making the pastry. Cook chicken thighs until golden all over. Add water and broth to the saucepan and add onion and celery to make the soup. Use a pizza cutter to slice the dough into diamond shapes. Remove the vegetables and chicken from the soup and add pastry to the broth. Simmer until puffed and cooked through. Return the chicken to the pot. Heat through and season before serving.
To make this Chicken and Pastry, you will need the following ingredients:
Steps to make Chicken and Pastry
Knead dough and set aside
Add broth and water
Cut pastry shapes
Remove the saucepan from the heat and transfer the chicken to a plate. Leave to cool slightly. Remove the onion and celery and discard. Place the broth over medium-high heat and add pastry. Bring to a boil. Reduce the heat to low and simmer with the lid on for about 15 minutes until the pastry is tender and puffy.