Monday, May 14, 2012

A Southern Series: Chicken and Pastry

It was cold and dreary here a few weekends ago Below the Mason Dixon Line, especially for spring.

I needed comfort food.  I started thinking about what I had in the fridge/freezer.  I'd just recently pinned this post about Cracker Barrel Style Chicken and Dumplings and in my effort to actually do/use the things I pin, I thought it was a good place to start!

I've made Chicken and Dumplings before, but up north, we add all kinds of vegetables and usually use Bisquick, because our Mammas just don't teach us how to make biscuits from scratch!

I also didn't have a whole fryer chicken handy, so I had to wing it.

Into the slow cooker went three frozen boneless skinless chicken breasts, dusted with flour, Seasoned Salt and pepper along with about a quart of homemade chicken broth.~ I know, I sound all Susie Homemaker... I do try to make a point of making and freezing broth when I DO roast a whole chicken.

Using this second recipe as a guide~ mostly because I couldn't find the first one and Pinterest wouldn't load~ I made the pastry and added it about 20 minutes before I wanted to serve dinner.

While that rested, I shredded the chicken and with 10 minutes left on the pastry, dumped it in to warm it all through.

Y'all, it was TO.DIE.FOR. Even my kids ate it...happily!

I might just be a southern cook yet! 

Sorta Southern Single Mom's Slow Cooker Chicken and Pastry
3 boneless skinless chicken breasts
1 quart chicken broth
Lawry's Seasoned Salt
2 Cups, plus 2 T flour and more for rolling
1 T baking powder
1-1/4 t salt
1 cup milk

Dust chicken breasts with 2 T flour, seasoned salt and pepper.  Place in a 6-qt slow cooker and cover with chicken stock.  Add water if needed to cover completely. Cook on low for 6 hours.  Remove chicken from slow cooker and turn it up to high. 

To make pastry, combine flour, baking powder, salt and milk.  Mix with a fork until completely blended. Let rest for a few minutes.  Dump out (will be sticky) onto a well floured surface, knead a few times and roll out to 1/2 inch thickness. With a pizza cutter, cut into 1/2-inch squares.  Add one at a time to broth. Stir gently when all are added. Add any flour left on the rolling surface as well. Cover and cook for 20-30 minutes.  

While the pastry cooks, shred the chicken. When 10 minutes of cooking time remains for the pastry add the chicken back into slow cooker, stir gently and heat through.

My kids don't like cooked vegetables so I served it with carrot and pepper slices. All and all it made for a happy Sorta Southern family!


Heather said...

That sounds delicious and I know that me and my Tween would love it!! The rest of my famiy I am not so sure.

You are so clever freezing your own Chicken broth.

Ellen Stewart (aka Ellie/El/e/Mrs. Seaman) said...

So I had to wing it!

Pun intended?

DysFUNctional Mom said...

I made chicken & dumplings yesterday too! But mine weren't cracker barrel style, they were dysfunctional mom style. ;-) And ugh, vegetables do NOT belong in chicken & dumplings!!!

Stephanie said...

I may not know southern but I know YUM. Looks so good!

Andrea (ace1028) said...

Yum. Can you make me some? :)

Diane said...

You go girl! I love chicken and dumplings though I have to confess, I've never learned to make them like my mama. For shame!

Blond Duck said...

You're becoming a Southern belle!

Not a Perfect Mom said...

oh Lord, can I come live with you?

Amy said...

Looks so good, I had to pin it. That way I can remember to make it.

Tracy Wilson said...

Looks/sounds amazing!
dont feel bad about the bisquick- its mostly flour anyway...

You did really good!