Entree: United States – North Carolina (Southern United States) – Chicken and Pastry

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (mix of thighs and breasts), skin-on
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil or lard
- 4 tbsp (56 g) unsalted butter
- 1 large yellow onion, diced — about 1 1/2 cups (240 g)
- 3 medium carrots, peeled and cut into 1/2-inch (1.25 cm) rounds — about 1 1/2 cups (180 g)
- 2 ribs celery, sliced — about 1 cup (100 g)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes — about 2 cups (300 g)
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken stock (use more if needed)
- 1 cup (240 ml) water
- 2 bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- 2 tbsp (16 g) all-purpose flour (for thickening), plus extra for dusting pastry work surface
- 2 tbsp (30 ml) cold water (for flour slurry)
- 2 tbsp (6 g) chopped fresh parsley, for garnish

Pastry (flat wide strips)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) kosher salt
- 6 tbsp (85 g) cold unsalted butter or lard, cut into small pieces
- 1/2 cup (120 ml) milk (whole milk preferred) plus up to 2 tbsp (30 ml) more if needed
- 1 large egg (optional, for a slightly richer dough) — approx. 50 g

Instructions

Short Description:
Hearty stewed chicken in a seasoned broth with wide, flat pastry strips simmered until tender — a North Carolina farmhouse classic similar to chicken and dumplings but using rolled pastry instead of dumplings.

Regional Notes:
This North Carolina version uses bone-in chicken pieces and a simple rolled pastry cut into broad ribbons that cook directly in the stew, giving a denser, flaky strip rather than pillowy dumplings. Root vegetables and a slightly thickened broth reflect the traditional Southern pot-stew approach common in the Carolinas.

1. Pat the chicken pieces dry and season all over with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken skin-side down and brown in batches, about 5 minutes per side, until golden; transfer browned pieces to a plate.
3. Reduce heat to medium, add the butter to the pot. When melted, add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Sprinkle the 2 tbsp (16 g) flour over the vegetables and stir 1–2 minutes to cook the raw flour taste. Gradually pour in the 4 cups (960 ml) chicken stock and 1 cup (240 ml) water while stirring to avoid lumps.
5. Return the browned chicken to the pot, add the potatoes, bay leaves, thyme, and 1 tbsp (15 ml) vinegar (or lemon juice). Bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken is cooked through and vegetables are tender.
6. While the stew simmers, make the pastry: In a large bowl, whisk together 2 cups (250 g) flour and 1 tsp (6 g) salt. Cut in 6 tbsp (85 g) cold butter or lard with a pastry cutter or fingers until the mixture resembles coarse crumbs.
7. In a small bowl whisk milk and the egg (if using). Add most of the liquid to the flour mixture and gently mix until a soft, slightly sticky dough comes together; add up to 2 tbsp (30 ml) more milk only if needed. Do not overwork.
8. Turn dough onto a lightly floured surface, roll out to about 1/8-inch (3 mm) thickness. Using a knife or bench scraper, cut dough into wide strips about 1 to 1 1/2 inches (2.5–3.8 cm) wide and 4–5 inches (10–13 cm) long (adjust length to fit pot). Dust strips lightly with flour to prevent sticking.
9. Remove bay leaves and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper as needed.
10. Gently drop pastry strips into the simmering stew in a single layer if possible. Cover and simmer gently (barely bubbling) for 12–15 minutes, checking once and turning strips carefully if they stick, until pastry is cooked through and tender. Thickening: if the broth needs thickening, whisk 2 tbsp (30 ml) cold water with 2 tbsp (16 g) flour, stir into the stew and simmer 2–3 minutes before adding pastry.
11. When pastry is cooked, remove from heat. Let the pot sit covered for 5 minutes to settle. Sprinkle with chopped parsley and additional black pepper to serve.
12. Serve hot in deep bowls so each portion has a generous piece of chicken, several pastry strips, and vegetables with the savory broth.