Easy Chicken-N-Pastry: A Comfort Food Classic

The aroma of simmering chicken and broth, thick with tender dumplings, always transports me back to my grandmother’s kitchen. She had this uncanny ability to transform simple ingredients into the most soul-satisfying meals. Chicken-N-Pastry was one of her specialties, and while her recipe was a closely guarded secret (or so she claimed!), this version captures the essence of that warm, comforting memory – a dish that feels like a hug in a bowl. It’s a perfect meal for a chilly evening or when you just need a little taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 16
• Yield: A large potful
• Dietary Type: Not specified (contains chicken, dairy)

Ingredients

• 1 whole chicken
• 1-2 bay leaves
• Water
• Salt and pepper
• 1 (1 1/2 lb) box frozen dumplings, strips (such as Anne’s Dumplings)
• 1 can Campbell’s Cream of Chicken Soup

Equipment Needed

• Large Pot
• Platter
• Skimmer or Large Spoon
• Measuring Cups
• Measuring Spoons

Instructions

1. Begin by rinsing the whole chicken thoroughly under cold water. Be sure to discard the giblets that are often found inside the cavity of the chicken.

2. Place the rinsed chicken in a large pot. Add 1-2 bay leaves, a generous pinch of salt, and a dash of pepper.

3. Cover the chicken completely with water. Bring the water to a rolling boil over high heat.

4. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for approximately 1 hour, or until the chicken is cooked through. A good indication is when the internal temperature of the chicken reaches 165°F (74°C) or the juices run clear when you pierce the thickest part of the thigh with a fork.

5. Carefully remove the cooked chicken from the pot and transfer it to a platter to cool.

6. While the chicken is cooling, use a skimmer or large spoon to skim the fat from the broth in the pot. This will help create a cleaner, more flavorful final dish.

7. Add enough water to the broth to reach a total volume of approximately 4 to 5 quarts (about 16 to 20 cups). I find using a skimmer cup to accurately remove fat and measure additional water is helpful.

8. Return the broth to a rolling boil over high heat.

9. Drop the frozen pastry strips into the boiling broth a few at a time, stirring gently to separate them. It’s important to add them gradually so that the broth doesn’t cool down too much. Make sure the broth returns to a boil before adding more dumplings.

10. Once all the frozen dumplings are in the pot, reduce the heat to medium-low and let the mixture boil gently for a few minutes, allowing the dumplings to cook through.

11. While the dumplings are cooking, once the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and bones. Shred or dice the chicken meat into bite-sized pieces.

12. Reduce the heat to low. Stir in the shredded or diced chicken meat and the can of Cream of Chicken Soup. Mix thoroughly until the cream of chicken soup is fully incorporated into the broth and the mixture is smooth.

13. Season to taste with black pepper. The Cream of Chicken Soup usually contains enough salt, so taste the broth before adding more. If necessary, add salt to your liking.

14. Remove the pot from the heat, cover it, and let it stand for about 15 minutes before serving. This allows the flavors to meld together and the dumplings to soften slightly.

15. Serve hot. This dish is fantastic on its own, but it’s also wonderful with a side of cornbread. Green peas are also a delicious and complementary side dish.

Expert Tips & Tricks

• Don’t overcrowd the pot: When adding the dumplings, ensure you add them gradually, allowing the broth to maintain a rolling boil. This prevents them from sticking together and ensures even cooking.
• Skimming the fat is key: Don’t skip the step of skimming the fat from the broth. It makes a significant difference in the overall flavor and texture of the dish, preventing it from becoming greasy.
• Customize the consistency: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the broth during the last few minutes of cooking.
• Add vegetables: Feel free to add diced vegetables like carrots, celery, or potatoes to the pot along with the chicken for extra flavor and nutrition.

Serving & Storage Suggestions

Serve the Chicken-N-Pastry hot in bowls. A sprinkle of fresh parsley can add a nice touch of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until heated through. You may need to add a little water or broth if it becomes too thick during reheating.

Freezing is not recommended due to the texture of the dumplings changing upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	197.3 kcal	N/A
Calories from Fat	N/A	65%
Total Fat	14.3 g	22%
Saturated Fat	4.1 g	20%
Cholesterol	62.5 mg	20%
Sodium	181.6 mg	7%
Total Carbohydrate	1.4 g	0%
Dietary Fiber	0 g	0%
Sugars	0.1 g	0%
Protein	14.8 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free frozen dumplings and cream of chicken soup.
• Dairy-Free: Substitute the cream of chicken soup with a dairy-free cream of mushroom or celery soup. You may also need to use a dairy-free butter alternative to sauté some onions and celery to create a base flavor.
• Spicy Chicken-N-Pastry: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a spicy kick.
• Herbaceous Chicken-N-Pastry: Include fresh herbs like thyme, rosemary, or sage to the broth during the cooking process for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken or rotisserie chicken to save time?
A: Absolutely! Using pre-cooked chicken will significantly reduce the cooking time. Simply add the chicken towards the end, along with the cream of chicken soup.

Q: What if I can’t find frozen dumpling strips?
A: You can use any type of frozen dumpling you prefer, such as small dumplings or even pre-made gnocchi. Just adjust the cooking time according to the package directions.

Q: How do I prevent the dumplings from sticking together?
A: Add the dumplings gradually to the boiling broth, stirring gently to separate them. Make sure the broth returns to a boil before adding more dumplings.

Q: Can I add vegetables to this recipe?
A: Yes, you can add diced vegetables like carrots, celery, or potatoes to the pot along with the chicken for extra flavor and nutrition.

Q: Is it okay if the broth is too salty?
A: Since the Cream of Chicken soup can add a lot of salt, if your broth is too salty, add a pinch of sugar or a small amount of water to help balance out the flavors.

Final Thoughts

Chicken-N-Pastry is a dish that truly transcends simple ingredients, transforming them into a bowl of pure comfort. With this easy recipe, you can create a hearty and satisfying meal that will warm you from the inside out. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback – and maybe even a picture of your delicious creation. Serve with a side of homemade cornbread for the ultimate cozy experience!