Wednesday, October 21, 2020

Southern Chicken and Pastry

Growing up, I always loved chicken and pastry (or chicken and dumplings). When I was little, our church would do a Pot Luck Sunday every few months and the chicken and pastry was always one of my favorite things on the menu (along with homemade chocolate layer cake, of course). I've only made it myself a handful of times, but it really is so easy to make as long as you have a few minutes to stand with the pot! 

A friend shared her recipe and I made a few changes to make it our own. It's a great weeknight meal and perfect for cool fall evenings!


  • 1 package of Anne's Frozen Dumplings
  • 2 - 32oz chicken broth
  • 32 oz water
  • 2 large chicken breasts
  • 1 Lipton French Onion Packet
  • 1 tbsp. (or season to taste) Lawry's Seasoned Salt
  • 1 tbsp. garlic powder
  • Salt and pepper to taste


  1. In a large pot, boil water with Lawry's Seasoned Salt. Add chicken and boil for an hour. Remove from pot and shred. Set aside.
  2. In a large pot, boil the chicken broth and water (should be 96 oz of liquid total). Add in garlic powder and French Onion Packet.
  3. Drop in dumpling strips 8 - 10 at a time, continuously stirring lightly. Let the pot come back to a boil before adding in the next step. Continue until entire package is in pot.
  4. Continue cooking for 8 - 10 minutes. Stir continuously.
  5. Add in shredded chicken and continue cooking for a couple of minutes.
  6. Remove from burner and set aside for a few minutes to cool.
  7. Serve and Enjoy!

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