When preparing your pastry, use all purpose flour, mix in a bowl with either warm water or warm milk. First you may want to sift the flour. Mix and knead to the point where the flour is like a soft ball. Once you’ve reached this point your ready to roll and cut your dough.

Pour some flour on the preparation surface to avoid sticking, pinch off 6-8 inch strips to be rolled out, use a rolling pin to roll out strips. Once you have rolled out your pastry , cut strips about 1-2 inch wide in width and place in your simmering pot of chicken stirring occasionally to avoid sticking.

Repeat this process until you have the desired amount of pastry,continue cooking for another 25-30 minutes or until pastry is done, by that time the chicken will be done. Remove chicken-n-pastry from pot and serve savory dish.

Ingredients:

5-6 chicken thighs or breast
2 cups all purpose flour
1-2 cans of cream of chicken or
cream of celery soup
1 cup of milk or water
salt to taste

Ron Brantley loves to cook various homemade dishes he learned from his grandmother.

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