Chicken And Pastry
A comforting chicken and pastry dish featuring tender deboned chicken simmered in flavorful broth, topped with flaky pastry for a hearty meal suitable for family dinners.
Ingredients
Instructions
- Cover the cut-up chicken with water about 1 inch above the chicken in a pot.
- Cook covered until the chicken is tender, approximately 45-60 minutes.
- Remove the chicken from the water and let it cool.
- Debone the cooked chicken, removing all bones and skin.
- Add the frozen pastry to the boiling liquid in the pot and cook until tender, about 15-20 minutes.
- Skim off excess fat from the surface during cooking.
- Add the deboned chicken back into the pot.
- Serve the dish piping hot.
Tips & Substitutions
For enhanced flavor, consider adding herbs like thyme or rosemary while boiling the chicken. If you don't have Annies frozen pastry, you can use homemade dough or store-bought puff pastry as a substitute. Adjust the cooking time based on the type of pastry used. Skimming off the fat during cooking helps create a lighter broth, so don't skip this step.
Serving Suggestions
Serve the Chicken and Pastry piping hot with a side of steamed vegetables or a fresh salad to balance the richness. It pairs beautifully with Tarragon Chicken Salad for a delightful contrast. Consider adding a sprinkle of fresh herbs on top for added flavor and presentation.
Storage & Reheating
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. For reheating, warm it gently on the stove over low heat or in the microwave, adding a splash of water to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Pastry contains roughly 96 calories, with 2g protein, 12g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 1815mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of a whole cut-up chicken?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just adjust the cooking time if using bone-in thighs, as they may take slightly longer to become tender. Ensure they are cooked through before deboning.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and pastry ahead of time. Cook the chicken and let it cool, then store it in the refrigerator. When ready to serve, reheat the chicken and pastry together until heated through for a quick meal.
What can I add to the broth for extra flavor?
Adding aromatics like onion, garlic, and celery to the broth while cooking the chicken can enhance the flavor significantly. Additionally, a bay leaf or peppercorns can be added for depth. Just remember to remove them before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).