Paula Deen’s Chicken and Pastry is made with chicken, all-purpose flour, celery, onion, bay leaves, chicken bouillon cubes, cream of celery or cream of chicken soup, and simple seasonings. This traditional Chicken and Pastry recipe creates a hearty, comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

Tender chicken and dumplings cooked together in a savory broth.

Slow Cooker Chicken and Pastry - A hassle-free and amazingly delicious chicken and pastry!

Chicken pastry is a dish that my mom would make a few times every winter. Some people call it chicken and dumplings but a true Southerner knows this dish as chicken pastry. Not chicken and pastry but simply chicken pastry! It’s a pretty simple dish to make but can be time consuming because of the time it takes to boil the chicken and roll out and cook the pastry. You will need a rolling pin and a sifter to make this dish. If you don’t own them, borrow them from your grandma because I promise…

These Crack Chicken Pastry Puffs are a savory, indulgent treat filled with creamy chicken, cheddar, ranch dressing, and bacon, all wrapped in flaky puff pastry. Perfect for parties, game days, or family gatherings, these puffs are sure to be a crowd favorite. #CrackChicken #PastryPuffs #SavorySnacks #PuffPastry #CheddarCheese #RanchDip #GameDaySnacks #ChickenAppetizers #EasyAppetizers

Chicken Pastry

Chicken and Pastry recipe: Now, this is what we have ALWAYS called it. Some may say it's chicken and dumplings, but then some southerners may say that the dumpling has to be like a ping pong ball. Either way, we LOVE IT

This recipe for Chicken Wellingtons is made with a flaky puff pastry that hugs a flavorful, creamy chicken mixture. These come together easily and are a dinner the whole family will love!

You'll love this quick and easy cheater version of a true Southern classic. This shortcut version uses flour tortillas for dumplings.

This hearty Southern take on chicken soup features tender shreds of chicken and chewy strips of pastry in an ultra savory 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 1/8 inch thick before adding it to boiling broth made it fluffy…