Paula Deen Chicken and Pastry Recipe

This Paula Deen Chicken and Pastry is Southern comfort at its finest: tender shredded chicken simmered in a rich, savoury broth with homemade dumpling-style pastry. Unlike fluffy drop dumplings, this version uses rolled dough cut into strips or squares — more like a tender noodle than a biscuit. It’s a soul-warming, slow-simmered dish that feels like something your grandmother made from scratch on a Sunday afternoon.

Paula Deen Chicken and Pastry Ingredients

• 3 lb whole chicken (cut into parts if needed)
• 4 quarts water (plus more as needed)
• 1 tbsp whole peppercorns
• ¼ cup kosher salt (to taste)
• 3 tbsp chicken bouillon
• 2 cups all-purpose flour
• ½ tsp celery salt
• 2 tsp onion powder
• 1 tsp black pepper (or to taste)

Optional:

• 1 tsp cornstarch + 1 tsp cold water (for creamier texture)

How To Make Paula Deen Chicken and Pastry

1. Simmer the chicken: Place chicken in a large pot and add enough water to cover. Add peppercorns and a generous amount of salt. Bring to a boil, reduce heat, and simmer for 45 minutes, until chicken is tender.
2. Remove and shred: Transfer chicken to a plate to cool. Strain the broth and set ¾ cup aside for the dumplings. De-bone the chicken and shred into bite-size pieces.
3. Make a richer broth: Return bones and skin to the pot. Add enough water to cover, plus bouillon and a pinch of pepper. Simmer on low while you prep the pastry.
4. Prepare the dough: Sift flour and ½ tsp salt into a bowl. Stir in reserved broth until a slightly sticky dough forms. Roll out on a floured surface to about ⅛ inch thick. Cut into strips, squares, or roll into balls.
5. Rest the dumplings: Let them rest for at least 45 minutes on parchment or a floured surface. This helps firm them up and prevents a gummy texture later.
6. Finish the broth: After an hour of simmering, remove bones and skin. Add onion powder, celery salt, and adjust seasoning. Add a splash of water if needed to bring liquid to the right level.
7. Cook the pastry: Bring broth to a simmer. Drop dumplings in one at a time. Let cook until they float and puff, about 2–3 minutes. Gently stir, then add shredded chicken.
8. Simmer until thickened: Partially cover the pot and simmer 15–20 minutes more. Optional: Stir in cornstarch slurry for a creamier texture. Serve hot.

Recipe Tips

• How do I keep the dumplings from getting gummy?
  Let them rest before cooking and avoid stirring too much once they’re in the pot.
• Can I use rotisserie chicken?
  Yes, but simmer a quick broth using the carcass to get the same depth of flavour.
• What’s the difference between this and chicken & dumplings?
  “Pastry” refers to rolled dough, more like flat noodles. Dumplings are typically fluffier and spoon-dropped.
• How thick should the dough be?
  About ⅛ inch is ideal — thin but sturdy enough to hold together while simmering.

What To Serve With Paula Deen Chicken and Pastry

This hearty Southern dish pairs well with:

• Stewed green beans or buttered corn
• Buttermilk biscuits or cornbread
• Sweet tea or lemonade for a full Southern meal

How To Store Paula Deen Chicken and Pastry

• Refrigerate:
  Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water.
• Freeze:
  Cool completely and freeze in containers for up to 2 months. Thaw in the fridge overnight and reheat slowly to preserve dumpling texture.

Paula Deen Chicken and Pastry Nutrition Facts

(Estimated per serving — based on 6 servings)

• Calories: ~1650 (rich broth + chicken skin + flour)
• Fat: ~170g
• Carbohydrates: ~25g
• Protein: ~30g
• Sodium: ~3700mg (adjust salt to taste)
  Values vary based on broth reduction and portion size.

FAQs

Try More Recipes:

• Paula Deen Fried Chicken Recipe
• Paula Deen Chicken Pot Pie Recipe
• Paula Deen Chicken Divan Recipe

Paula Deen Chicken and Pastry Recipe

Author: Sandra Cooking Method:Simmering Cuisine:Southern Classics Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours Rest time:1 hour Total time:4 hours 30 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:1650 kcal Best Season:Available

Description

Tender shredded chicken simmered in rich broth with rolled pastry dumplings — a Southern comfort dish that’s hearty, rustic, and soul-warming.

Ingredients

• 3 lb whole chicken
• 4 quarts water
• 1 tbsp whole peppercorns
• ¼ cup kosher salt (to taste)
• 3 tbsp chicken bouillon
• 2 cups all-purpose flour
• ½ tsp celery salt
• 2 tsp onion powder
• 1 tsp black pepper

Optional:

• 1 tsp cornstarch + 1 tsp cold water (for thicker broth)

Instructions

1. Simmer chicken in salted water with peppercorns for 45 minutes.
2. Remove chicken, shred meat, and set aside. Reserve ¾ cup broth.
3. Simmer bones/skin with bouillon and black pepper for 1 hour.
4. Mix flour and salt; stir in reserved broth to form dough.
5. Roll dough to ⅛ inch, cut into strips/squares, and rest 45 minutes.
6. Strain broth, add celery salt, onion powder, and adjust seasoning.
7. Add dumplings to simmering broth; cook 2–3 mins, then add chicken.
8. Simmer 15–20 mins more. Add optional cornstarch slurry if needed.

Notes

• Resting the pastry is key to preventing gummy or sticky texture.
• Thin dough cooks quickly and evenly — don’t roll it too thick.
• Keep the broth simmering gently (not boiling) once dumplings go in.
• This dish thickens as it cools — leftovers are even better the next day.