Old-Timey Chicken Pastry
Old-Timey Chicken Pastry features tender chicken in a rich broth topped with flaky homemade biscuits, offering comforting flavors perfect for hearty family meals and traditional tastes.
Ingredients
Instructions
- Place the fat hen in a large pot.
- Add enough water to cover the hen, then add salt and pepper to taste.
- Bring to a boil and cook until tender.
- Using warm water, mix the self-rising flour and Crisco to form a biscuit-like dough.
- Roll out the dough into a thin sheet and allow it to set and slightly dry.
- Cut the dough into strips measuring 2 x 5 inches.
- Drop the strips into boiling chicken broth a few at a time.
- Cook for 15 to 20 minutes without stirring.
- Serve hot, ideally with candied yams.
Tips & Substitutions
For a richer flavor, consider using chicken broth instead of water when boiling the hen. If you don't have self-rising flour, you can substitute all-purpose flour with baking powder and salt added. To ensure the dough isn't too dry, use warm water gradually. Keep an eye on the cooking time for the strips to prevent them from becoming mushy.
Serving Suggestions
This chicken pastry is best served hot, ideally alongside candied yams for a delightful contrast. A side of steamed vegetables or a fresh salad can also complement the dish. For a refreshing drink, pair it with Iced Tea Punch(1 Gallon) to balance the meal's richness.
Storage & Reheating
Store any leftover chicken pastry in an airtight container in the refrigerator for up to 3 days. To reheat, place the strips in a saucepan over low heat with a splash of broth to keep them moist. Cover and stir occasionally until heated through, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Timey Chicken Pastry contains roughly 249 calories, with 26g protein, 19g carbohydrates, and 7g fat. It is an excellent source of protein (52% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1812mg 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 a different type of chicken for this recipe?
Yes, you can use any cut of chicken, including thighs or breasts, but adjust the cooking time as needed. Bone-in pieces provide more flavor to the broth, enhancing the overall dish.
What can I substitute for Crisco in the dough?
You can use unsalted butter or margarine as a substitute for Crisco. This will add a different flavor profile, so choose based on your preference. Just ensure they are at room temperature for easy mixing.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure it contains a leavening agent to achieve the desired texture in the dough.
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).