I’ll be honest, I grew up calling this type of meal “Chicken Pastry.” Being from North Carolina, that’s what we call it. However, I’ve heard many other names for it…like “Chicken and Dumplings” and “Chicken Slick”…just to name a few. Now, this is not my true Chicken Pastry meal but a variation of it…which, to me, makes it Chicken and Dumplings. (It’s a complex debate and argument here in the South as to the meaning of each of these things.) Let me explain the difference, at least to me between Chicken Pastry and Chicken and Dumplings.
The Pastry involves long, wide and thin noodles. When I make my Chicken Pastry, I use Anne’s Old Fashioned Flat Dumplings. They work like magic! And it tastes just like what Great-Grandmama used to make!
For Dumplings, I have always put a thicker “goop” of dough in my mental picture with this. (Sorry, I have no better way to explain that.) Anytime that I’ve eaten at a restaurant where they say that their menu item is Chicken and Dumplings, the dough tends to be thicker and have greater substance to it than the pastry noodles that I cook with. Still good…just different.
This is the first time I’ve made a Chicken and Dumplings recipe. According to my official taste-tester, it was a huge hit and must be made again. It’s also a crock pot recipe, which makes it a-okay in my book!
To get this recipe started, here’s what you’re going to need:
- 3 boneless, skinless chicken breasts (about a pound)
- 2 tablespoons of unsalted butter
- 2-10.5 ounce cans of condensed cream of chicken soup
- 1-14 ounce can of chicken broth
- 1 medium onion, diced (I used a sweet onion)
- 4 large, flaky refrigerator biscuits (half a can)
Place the thawed chicken in the crock pot and top with butter. (I placed a small amount of the butter, unmelted, on top of each of the chicken breasts. The recipe didn’t say to melt it or not…so I made an executive decision.) Add cream of chicken soup, chicken broth and diced onions. Cook on HIGH for 4-6 hours or LOW for 8 hours. Do not open the crock pot or stir while cooking.
Once your cooking time is up, shred your chicken with a fork. (I was able to effectively do this inside the crock pot with 2 forks. You may want to remove the chicken and shred it on a plate instead.) After your chicken is shredded (and returned to the crock pot if you needed to remove it to complete the task), cut up your biscuits into 8-10 pieces and stir into the crock pot. Allow to cook for an additional 30 minutes before serving.
It’s pretty easy to put together. And you have half of a can of biscuits you can cook up to add some additional bread to the meal (I know I like some good bread with my soups and stews). We really enjoyed this meal — it was such a warm delight. I was pleasantly surprised by how well it turned out, to be quite honest. I wasn’t sure how the biscuits would do in it. But they were fabulous! As always, let me know how it turns out for you!