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Chicken and Pastry

kept byDAPHNE
recipe byCooks Country

Serves 4 to 6

This comforting Southern dish is no looker. But wait until you taste it.

This hearty Southern take on chicken soup features tender shreds of chicken and chewy strips of pastry in an ultrasavory stock. Browning the chicken before simmering it in store-bought chicken broth provided a flavorful base. We opted for chicken thighs rather than lean breasts because they stayed tender throughout the long stewing process. Rolling the “pastry”—which we made from just flour, butter, milk, and baking powder—to ⅛ inch thick before adding it to boiling broth made it fluffy and soft. And cutting the dough into diamond shapes rather than squares added just a little flair to this homey dish.


1 ½ cups (7 1/2 ounces) all-purpose flour
2 teaspoons baking powder
Salt and pepper
½ cup milk
2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
2 pounds bone-in chicken thighs, trimmed
4 cups chicken broth
1 cup water
1 onion, peeled and halved through root end
1 celery rib, halved crosswise



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