Hamdi Saidani Paula Deen’s Chicken and Pastry is made with chicken, all-purpose flour, celery, onion, bay leaves, chicken bouillon cubes, cream of celery or cream of chicken soup, and simple seasonings. This traditional Chicken and Pastry recipe creates a hearty, comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 4 quarts water
- 1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
- 1 teaspoon Paula Deen’s House Seasoning
- 2 chicken bouillon cubes
- 2 bay leaves
- 1 large chopped onion
- 3 ribs chopped celery
- 1 2 1/2 lb chicken
- 2 cups mixed with 1 teaspoon salt all purpose flour
- 3/4 cup ice water
- 2 tablespoons (optional) corn starch
How To Make Chicken And Pastry ?
- Prepare Chicken: Cut up the chicken, leaving the skin and bones intact for flavor. Place chicken, celery, onion, bay leaves, bouillon cubes, and House Seasoning in a pot with water.
- Cook the Chicken: Bring the mixture to a low boil, cooking for 30 to 45 minutes until the meat is tender and begins to fall off the bones.
- Remove Skin and Bones: Remove the chicken from the pot, discard the skin, bones, and bay leaves, then return the chicken meat to the pot.
- Add Soup: Stir in the cream of celery or cream of chicken soup. Bring to a gentle boil.
- Thicken Stock (Optional): If a thicker stock is desired, mix 2 tablespoons of cornstarch with 1/4 cup (60ml) water and add to the boiling stock.
- Make Dumpling Dough: Place flour and salt mixture in a bowl. Slowly add ice water, mixing from the center outward with fingers until all flour is incorporated. Knead into a firm dough ball.
- Roll and Cut Dumplings: Dust a board and rolling pin with flour, then roll the dough to 1/8 inch (3mm) thickness. Let it air dry for a couple of minutes, then cut into 1-inch (2.5cm) strips.
- Cook Dumplings: Drop dumpling strips into the boiling stock one at a time, halving each strip before adding. Gently shake the pot to submerge dumplings without stirring.
- Finish Cooking: Cook until dumplings float, about 3-4 minutes, ensuring they are fully cooked but not overcooked.
Recipe Tips:
- Cut the Dumplings Evenly: When cutting the dumpling dough, make each strip the same size so they cook evenly. Uneven dumplings can cook at different rates, leaving some too soft or too firm.
- Don’t Stir the Dumplings: After adding the dumplings to the pot, gently shake the pot in a circular motion rather than stirring. Stirring can break the dumplings and make them mushy.
- Use Ice-Cold Water for Dumplings: When making the dumpling dough, use ice-cold water. This helps keep the dough firm and easier to handle, giving you the perfect texture in the final dish.
- Avoid Overcooking the Chicken: Cook the chicken only until it begins to fall off the bones. Overcooking can make the meat too soft, affecting the texture of the dish.
- Add Cornstarch Gradually: If you want to thicken the stock, add the cornstarch mixture gradually while stirring the broth. This helps avoid lumps and ensures a smooth, thick texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken and Pastry cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Once the Chicken and Pastry has cooled to room temperature, place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheat: Place the chicken and pastry in a pot over low heat. Stir occasionally and heat for 5-10 minutes, adding a splash of water or broth if needed to prevent sticking.
Nutrition Facts
Serving Size: 1 serving (of 6 servings)
- Calories: 339 kcal
- Total Fat: 18g
- Saturated Fat: 7.7g
- Cholesterol: 90mg
- Sodium: 930mg
- Potassium: 530mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 20g
Try More Paula Deen Recipe:
- Paula Deen Crispy Batter Recipe For Deep Frying
- Paula Deen Southern Cornbread Stuffing
- Paula Deen Cornbread Salad
- Paula Deen Mexican Cornbread
Paula Deen Chicken And Pastry
Description
Paula Deen’s Chicken and Pastry is made with chicken, all-purpose flour, celery, onion, bay leaves, chicken bouillon cubes, cream of celery or cream of chicken soup, and simple seasonings. This traditional Chicken and Pastry recipe creates a hearty, comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Chicken: Cut up the chicken, leaving the skin and bones intact for flavor. Place chicken, celery, onion, bay leaves, bouillon cubes, and House Seasoning in a pot with water.
- Cook the Chicken: Bring the mixture to a low boil, cooking for 30 to 45 minutes until the meat is tender and begins to fall off the bones.
- Remove Skin and Bones: Remove the chicken from the pot, discard the skin, bones, and bay leaves, then return the chicken meat to the pot.
- Add Soup: Stir in the cream of celery or cream of chicken soup. Bring to a gentle boil.
- Thicken Stock (Optional): If a thicker stock is desired, mix 2 tablespoons of cornstarch with 1/4 cup (60ml) water and add to the boiling stock.
- Make Dumpling Dough: Place flour and salt mixture in a bowl. Slowly add ice water, mixing from the center outward with fingers until all flour is incorporated. Knead into a firm dough ball.
- Roll and Cut Dumplings: Dust a board and rolling pin with flour, then roll the dough to 1/8 inch (3mm) thickness. Let it air dry for a couple of minutes, then cut into 1-inch (2.5cm) strips.
- Cook Dumplings: Drop dumpling strips into the boiling stock one at a time, halving each strip before adding. Gently shake the pot to submerge dumplings without stirring.
- Finish Cooking: Cook until dumplings float, about 3-4 minutes, ensuring they are fully cooked but not overcooked.
Notes
- Cut the Dumplings Evenly: When cutting the dumpling dough, make each strip the same size so they cook evenly. Uneven dumplings can cook at different rates, leaving some too soft or too firm.
- Don’t Stir the Dumplings: After adding the dumplings to the pot, gently shake the pot in a circular motion rather than stirring. Stirring can break the dumplings and make them mushy.
- Use Ice-Cold Water for Dumplings: When making the dumpling dough, use ice-cold water. This helps keep the dough firm and easier to handle, giving you the perfect texture in the final dish.
- Avoid Overcooking the Chicken: Cook the chicken only until it begins to fall off the bones. Overcooking can make the meat too soft, affecting the texture of the dish.
- Add Cornstarch Gradually: If you want to thicken the stock, add the cornstarch mixture gradually while stirring the broth. This helps avoid lumps and ensures a smooth, thick texture.
Paula Deen Chicken And Pastry
