When Life Gets Busy, This Chicken Pastry Recipe Is Your Cozy Secret Weapon
Let’s be honest—sometimes you want dinner to feel like a hug. Not a 5-star, 12-step hug… just a warm, familiar, fills-the-house-with-good-smells kind of hug. That’s precisely what this chicken pastry recipe easy delivers.
Whether you’re wrangling kids after soccer practice or just had one of those days at work, this dish is here to save the evening. It’s hearty, homey, and doesn’t require you to be a pastry chef (or even remarkably awake, to be honest). And yes, it tastes like something grandma would serve on a rainy Sunday—with none of the fuss.
Why You’ll Love This Chicken Pastry Recipe Easy Dinner
- One pot, less mess. We love a cleanup win.
- No fancy ingredients. You likely have most of this already.
- Deep, cozy flavor. Thanks to simmered chicken broth and soft, pillowy dumplings.
- Crowd-approved. My family calls this “chicken and dumpling happiness.”
What You’ll Need
Here’s a peek at the ingredients and why they matter. Full measurements are in the recipe card below!
- Chicken – Go for bone-in pieces for maximum flavor. The bones and skin will help create a rich, savory broth.
- Kosher Salt & Black Pepper – Season early and often—are your flavor besties.
- Whole Peppercorns – Add subtle spice and depth to your broth.
- Chicken Bouillon – Gives the broth that “been-simmering-all-day” richness.
- Flour – For making those magical dumplings (they’re easier than you think).
- Onion Powder & Celery Salt – Add a nostalgic, home-cooked taste.
- Water – For cooking, simmering, and keeping things cozy.
Note: The full ingredient list with measurements is in the recipe card at the bottom of this post!
Step-by-Step: How to Make This Chicken Pastry Recipe (Easy as Pie, Promise)
Simmer the Chicken
Start by placing the chicken in a large pot. Add enough water to cover it, toss in the peppercorns, and sprinkle with salt—think “well-seasoned,” not “ocean water.” Bring to a boil, then simmer for about 45 minutes until fully cooked.
Reserve & Strain
Scoop out about ¾ cups of broth and set it aside (you’ll use this for your dumpling dough). Strain the rest to remove bits and bobs.
Shred the Chicken
Once the chicken has cooled, remove the bones and skin and shred it into bite-sized chunks. Set aside.
Make Your Broth Even Better
Toss the bones and skin back into the pot, add water, bouillon, and some pepper, then simmer on low while you prep the dough. This is where that deep, slow-cooked flavor magic happens.
Dough Time
In a bowl, sift the flour and salt together. Stir in the reserved broth until you have a slightly sticky dough. Roll it out thin, about ⅛ inches. You can cut it into strips, squares, or even little dumpling balls. No judgment—I’ve done all three, depending on the day.
Rest Those Dumplings
Let them sit on a floured surface for 45 minutes to an hour. Yes, it’s worth the wait—this helps them hold their shape and not turn to mush.
Final Simmer
Strain the broth again, add onion powder and celery salt, and drop in your dumplings one by one. Watch them puff up in 2-3 minutes. Stir gently, then add the chicken back in. Simmer for another 15-20 minutes, covered halfway.
Optional Creaminess
Want it creamier? Mix 1 tsp cornstarch with cold water and stir it in. But it thickens on its own as it sits—aka, leftovers get even better.
Tips for the Best Chicken Pastry (the Easy Way)
- Don’t skip the dumpling rest. This helps with texture and keeps them from falling apart in the pot.
- Taste as you go. Homemade broth means you’ll want to adjust salt and pepper toward the end.
- Add veggies if you wish. Carrots or peas make it extra hearty—my kids love it.
- Double the dumplings. Because let’s be real, they’re everyone’s favorite part.
A Little Story From My Kitchen to Yours
This recipe came into rotation during one of those “what can I make with what I have” weeks. My son was sick, my inbox was overflowing, and we all craved something comforting. I pulled together the basics, channeled my mom’s Sunday stew energy, and boom—this one stuck. Now, it’s a family classic that even picky eaters devour.
FAQs
Can I use rotisserie chicken instead?
Absolutely! You’ll miss out on the simmered broth, which works in a pinch. Just use boxed broth and skip the initial boiling steps.
How can I store leftovers?
You can store them in an airtight container in the fridge for up to 3 days. Then, reheat them on the stove with a splash of water or broth.
Can I freeze it?
You bet. Let it cool completely, then freeze in portions. Thaw in the fridge overnight and reheat gently.
What’s the difference between this and chicken and dumplings?
Great question! Chicken pastry is more Southern-style, with flat or rolled dumplings instead of biscuit-style ones. It’s all about that silky, stew-like comfort.
There you have it—an easy chicken pastry recipe that brings old-school comfort with modern-day ease. Whether you feed a crowd or need something warm to get you through the week, this has your back.
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Chicken Pastry Recipe Easy Enough for Busy Weeknights
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
Description
This chicken pastry recipe is easy, comforting, and full of rich, homemade flavor. With tender shredded chicken, soft dumplings, and a savory broth, it’s the perfect cozy dish for weeknights, family dinners, or anytime you need a warm meal that feels like a hug in a bowl.
Ingredients
1/4 C Kosher salt, to taste
3 Lb chicken , cut into pieces, if needed
4 quarts water
1 Tbsp whole peppercorns
3 Tbsp chicken bouillon
2 C all-purpose flour
1/2 Tsp celery salt
2 Tsp onion powder
1 Tsp black pepper, to taste
Instructions
Cook the Chicken
Place chicken in a large heavy-bottomed pot. Add enough water to cover, along with peppercorns and a generous pinch of salt (less salty than pasta water). Bring to a boil, then reduce heat and simmer for about 45 minutes, until the chicken is cooked through.Reserve and Strain the Broth
Remove chicken and set aside to cool. Reserve 3/4 cup of the broth and strain the rest to remove impurities. Return strained broth to the pot.Shred the Chicken
Once cool enough to handle, de-bone the chicken, remove excess fat, and shred into bite-sized pieces. Set aside.Simmer the Broth with Bones
Add chicken bones and skin back into the pot. Add enough water to cover, stir in chicken bouillon and a dash of black pepper. Simmer over medium-low heat while you prepare the dumplings.Make the Dumpling Dough
In a medium bowl, sift together flour and salt. Add the reserved broth gradually, stirring with a wooden spoon until a slightly sticky dough forms.Roll and Shape Dumplings
Flour a surface and roll out dough to about 1/8 inch thickness. Cut into strips, squares, or roll into small balls. Let rest on floured surface or parchment paper for 45 minutes to 1 hour.Strain the Broth Again & Season
After about an hour, remove bones and skin from the pot. Optionally strain again. Add about 1/2 cup water if reduced too much. Stir in onion powder and celery salt. Adjust seasoning.Cook the Dumplings
Bring broth to a simmer. Add dumplings one at a time. Cook until they float and puff up, about 2–3 minutes.Add Chicken and Final Simmer
Stir in shredded chicken and more pepper. Cover pot halfway and simmer for another 15–20 minutes.Optional Creamy Finish
For a creamier result, mix 1 tsp cornstarch with 1 tsp cold water and stir into pot during final minutes of cooking.
Notes
Letting the dumplings rest before cooking helps prevent them from becoming gummy in the broth.
Flat dumplings are traditional in Southern-style chicken pastry, but round dumplings work just as well.
You can use rotisserie chicken and boxed broth in a pinch—just simmer the broth with spices for extra flavor.
Add carrots or peas to sneak in veggies or bulk up the meal.
Leftovers get thicker and tastier—add a splash of water when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 2g
- Sodium: 1120mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken pastry recipe easy, chicken and dumplings, southern chicken pastry, homemade dumplings, comfort food, easy chicken dinner, chicken stew, cozy meals, weeknight dinners
