Southern Chicken and Pastry

PREPARE THE PASTRY:

1. In a large bowl, whisk together flour, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper. In a separate bowl, whisk together water and melted butter. Using a rubber spatula, stir the butter mixture into the flour mixture just until incorporated. Turn the dough out onto a lightly floured counter and knead for about 1 minute, adding additional flour to the counter and to your hands, if necessary, to prevent sticking. Return the dough to the large bowl, cover with plastic wrap, and set aside while you prepare the chicken.

PREPARE THE CHICKEN:

1. Place the chicken in a large Dutch oven. Add enough chicken broth to cover the meat. Bring to a boil; reduce heat to low, cover and simmer for about 25-30 minutes, or until the chicken is cooked through.

ROLL OUT THE PASTRY:

1. While the chicken simmers, roll out the pastry on a floured surface so that it’s ⅛-inch thick. Using a sharp knife, a pastry cutter or a pizza cutter, slice the pastry into ½-inch wide and 3-inch long strips.

SHRED CHICKEN:

1. Remove the chicken to a plate or large bowl. Set aside.
2. Return broth to a boil over medium-high heat. Add pastry strips, reduce heat to low, cover and simmer, stirring occasionally, until the pastry is tender, about 15 minutes. While the pastry cooks, use two forks to shred the chicken into bite-size pieces, discarding the skin and bones.
3. Add the chicken to the pot and cook, uncovered, for about 5-10 more minutes, or until the broth is thick. Taste and season with additional salt and pepper, if necessary. Garnish with parsley or thyme and serve.