Pastry For Chicken
Light, airy pastry strips folded into a savory chicken broth, creating a comforting, melt-in-your-mouth dish perfect for quick weeknight dinners and family gatherings.
Ingredients
Instructions
- Mix the flour, chicken broth, melted margarine, salt, pepper, onion flavor, and garlic together until a smooth dough forms.
- Roll the dough on a floured surface and cut into thin strips.
Tips & Substitutions
For best results, ensure your margarine is fully melted but not hot when mixing with the flour and broth. If you prefer a richer flavor, consider substituting half of the chicken broth with heavy cream. For added depth, you can include a pinch of garlic powder or onion powder, similar to Pam Davis' Savory Crescent Chicken Squares. If the dough feels too sticky, add a little more flour until it reaches the desired consistency.
Serving Suggestions
This pastry pairs wonderfully with a variety of fillings, such as chicken pot pie or savory chicken and vegetable mixtures. Serve alongside a fresh salad or roasted vegetables to complement the dish. For a heartier meal, consider serving with a side of mashed potatoes or a creamy sauce, inspired by Chicken Victoria With Cream Sauce. It's versatile enough to be used in many chicken recipes.
Storage & Reheating
Store any leftover pastry dough in an airtight container in the refrigerator for up to 3 days. When ready to use, allow it to come to room temperature before rolling it out again. If you've baked the pastry, wrap it tightly in plastic wrap and store it in the fridge for up to 4 days. To reheat, place it in a preheated oven at 350°F until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Chicken contains roughly 770 calories, with 30g protein, 137g carbohydrates, and 9g fat. It is an excellent source of protein (61% of the Daily Value) and iron (49% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 637mg per serving (28% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind it may yield a denser pastry. You may need to adjust the liquid slightly, as whole wheat absorbs more moisture. Experimenting with a blend of both flours can also give you a nice balance.
What can I use if I don't have chicken broth?
If you don't have chicken broth, vegetable broth or even water can work as substitutes. For more flavor, you can enhance the water with a bouillon cube or seasoning. This will help maintain the savory taste of the pastry while accommodating dietary preferences.
Is it possible to freeze the pastry dough?
Absolutely! You can freeze the pastry dough for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. When you're ready to use it, thaw it in the refrigerator overnight before rolling it out. This makes it convenient for meal prep!
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).