How to Make Perfect Chicken Pastry
Chicken Pastry. As a very young child, I have some strange memories of mama going outside and grabbing one of the chickens walking around the yard. Cover with water; add a generous amount of salt and pepper and ½ stick of butter.
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. "Chicken and Pastry" or simply "Chicken Pastry" is a variation of chicken and dumplings that features wide, flat noodles rolled from a simple flour dough (source).
Serve with mushroom sauce over the Wellington or on the side of the plate.
I cooked a whole chicken and used half to make the pastry and the other half for this Chicken Salad. ES: Chicken and pastry is really a soup. Cover with water; add a generous amount of salt and pepper and ½ stick of butter.