Easy Chicken-N-Pastry – a delicious recipe with chicken, bay leaf, water, salt, frozen dumplings, campbell cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse chicken and discard giblets.
2
In a large pot boil the chicken with bay leaves, salt and pepper.
3
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
4
Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
5
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
6
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
7
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
8
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
9
Remove from heat, cover and let stand 15 minutes before serving.
10
I serve this with cornbread; green peas are a good side dish.
206
kcal
Calories
5
g
Fat
39
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 whole chicken, 1 -2 bay leaf, water, salt and pepper, and more.
Yes, Easy Chicken-N-Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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