With fall weather and cooler nights upon us, it’s a perfect time to make the quintessential comfort dish – chicken and pastry (or chicken slick depending on what part of the state you live). Many old-timers and those who make chicken pastry regularly would tell you the frozen pastry that comes in the red and yellow box is one of the key ingredients to their chicken pastry.
Anne’s pastry was the first product made by Harvest Time Foods in 1981. When Anne Grimes, her husband and son started the company, they operated out of their garage. Now the Ayden company features a lot more than frozen pastry, including an extensive gluten-free line of food products. We featured them last year and their long-time involvement with the Goodness Grows marketing program.
If you want to try your hand at some delicious chicken pastry, check out the recipe below, provided by Anne.
Bring water to a boil in a large 6-quart stock pot. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth, stirring under as added. As broth comes back to a boil, add more dumplings, stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired.
Remove from heat, cover and wait 20-30 minutes before serving. For old fashioned chicken and dumplings, cook a whole chicken until tender and use the broth to cook dumplings making sure you add enough water to have at least 4 quarts of liquid to cook a box of dumplings. To enhance the flavor, add some Anne’s Chicken Base. Remove meat from bones and add to cooked dumplings. Follow rest of recipe above.