Dennis in Cary
"A hen properly stewed with pastry was a meal not to be missed."
I'd sure would be interested in that Recipe! Are we talking Chicken Pot Pie Here!!
Actually chicken and pastry is when you stew down a hen and you add pastry strips to the stew near the end. The pastry was a dough made up of all-purpose flour, water, and a little salt. It was rolled out flat on a flour board and then cut into strips. It was placed into the pot at a rolling boil... slowly stirred in and allowed to cook until done, about 10-15 minutes.
What is funny is in my family, chicken and dumplings was nothing like what most people think it is. The dumplings were made from cornmeal, water, and salt. The mixture was formed into small patties in the shape of a hamburger and then dropped into the stew.
Dennis in Cary
What you describe as Chicken with Pastry is exactly what I grew up calling Chicken Pot Pie! Although my favorite version was done with Oxtails, I never turned my nose up at Chicken Pot Pie. There were always a couple of onions and a few potato's thrown into the pot, and a good hand full of chopped parsley near the end. I to learned the recipe from my Nan.
Her version is 2 cups AP Flour, 1 cup Bisquick, two eggs with enough milk or cream added to make a cup, a good healthy pinch or two of salt. Mix it altogether until you have a nice soft dough ball. Divide up into two or three balls, I normally let the balls rest under a damp towel for a bit before rolling them out and cutting them into about two by two squares. I always like to pinch a few together so they get nice and chewy!
A stewing hen is an absolute must for Chicken Pot Pie.....
Give me a plate full of Pot Pie and a big dish of my Nan's coleslaw and that's all I need!! I'm from Central Pa Dutch Country, some other folks from Pa, call Chicken Pot Pie "slippery noodles"......