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Barb's Chicken and Pastry

Chicken and pastry is definitely food that my mom (aka Barb's) has made for our family too many times to count. I can remember as a young girl that my mom would roll out dough for pastry on the night before so the dough would be ready. This is my moms recipe or as much to the measurements as possible because she does not have a written recipe. My mom is an amazing cook. I am very grateful for her sharing the gift with our family or anyone that was hungry.


1 whole chicken (preferably roasted - rotisserie works well too)

1 box of Anne's frozen pastry

2 - 32 oz chicken broth (can use the broth from the roasted chicken or purchased)

2 Tbsp flour

2 Tbsp pepper

1 Tbsp salt

Yellow food coloring (optional)


Roast the chicken for 75 minutes (or until falling from the bone). Allow the chicken to cool and remove from the pan. Strain the broth. Add the broth back to the pan.

Allow the broth to begin to boil. While the broth is beginning to boil, remove the chicken from the bones and shred. Disregard the bones and skin.

Place the flour onto a plate. Open the Anne's pastry from the box. Remove each layer and break in half. Dredge the broken pastry layer in the flour and set aside. Once the broth begins to boil, add the yellow food coloring, pepper, and salt. Slowly add the pastry into the broth. Do not stir.

Allow the pastry to cook for 18-20 minutes uncovered at medium heat. Turn off the heat, cover the pan, and allow the pastry to rest for 15 minutes.


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