What is the Difference Between Chicken and Dumplings and Chicken Pastry?
Chicken and dumplings and chicken pastry are two classic Southern comfort foods that share some similarities but have distinct differences. Understanding the origins ingredients, cooking methods textures, flavors, and nutritional values of each dish can help you determine which one to make for your next hearty, down-home meal.
OriginsBoth chicken and dumplings and chicken pastry originated in the American South but from different regional culinary traditions. Chicken and dumplings traces its roots to soul food, developed by African Americans during slavery from basic ingredients like chicken scraps and flour. It became a budget-friendly one-pot meal to feed entire families. Chicken pastry evolved from British-influenced Appalachian mountain cuisine. It used affordable ingredients like chicken and vegetables stretched with a pastry crust on top. The pastry provided extra carbs to fill up hungry families.
Ingredients
While both dishes contain chicken, the other ingredients differ significantly. Chicken and dumplings features chicken simmered in broth with small dough dumplings, traditionally made from flour, baking powder, salt, milk, and sometimes eggs. Chicken pastry consists of chicken and vegetables like potatoes, carrots, peas, and corn baked under a blanket of pastry dough. The dough contains flour, butter, milk, and sometimes eggs. Chicken and dumplings has fewer ingredients overall.
Cooking Method
The cooking methods vary between the two dishes. Chicken and dumplings involves dropping spoonfuls of raw dumpling dough into simmering chicken broth and cooking until the dumplings are puffed and cooked through, about 15 minutes. Chicken pastry requires sautéing chicken and vegetables, preparing a pastry dough, laying it over the filling in a baking dish, and baking at 375°F until the pastry is cooked through and golden brown, about 30-45 minutes. The extra steps of preparing, shaping and baking the crust makes chicken pastry more labor intensive.
Texture
One of the biggest differences is texture. Chicken and dumplings features soft, pillowy, almost noodle-like dumplings contrasting tender chicken and vegetables in broth. Chicken pastry delivers a crispy, flaky pastry crust topping a rich chicken and vegetable filling. The crust provides crunch while the steam-cooked dumplings have a uniform softness.
Flavor
In terms of flavor, chicken and dumplings highlights the savory robustness of the chicken broth, enhanced by aromatic vegetables and tender dumplings. Chicken pastry often has a richer, creamier taste from the pastry crust and sauce in the filling. However, both dishes can be seasoned to taste. Chicken and dumplings lets the chicken broth shine while chicken pastry’s flavors are more integrated.
Nutrition
Chicken and dumplings tends to be lighter and healthier, with less fat and carbohydrates than chicken pastry. A 1 cup serving of chicken and dumplings contains about 330 calories, 32g carbs, 28g protein, and 12g fat. A 1/6 serving of chicken pastry has around 360 calories, 31g carbs, 21g protein, and 18g fat. However, both can be modified to be healthier by using lean chicken, reducing fat, and increasing vegetables.
Serving Suggestions
Both dishes pair nicely with sides like biscuits, cornbread, rice, or mashed potatoes to soak up the delicious sauce or broth. A fresh green salad balances the richness. Hot sauce adds a spicy kick. Chicken pastry goes well with roasted or glazed vegetables. Hearty beers or medium-bodied wines complement chicken and dumplings.
Ease of Preparation
Chicken and dumplings is generally quicker and easier to make. It involves simply dropping dumpling dough into simmering broth and letting it cook. Chicken pastry requires more hands-on prep time to brown the chicken, make the filling, and assemble the pie for baking. However, using refrigerated pie dough makes chicken pastry easier.
Popularity
Chicken and dumplings edges out chicken pastry in popularity and search interest, likely because it’s faster to prepare. But chicken pastry still has a loyal following, especially in Appalachian regions like West Virginia where it originated. Both have stood the test of time as cherished regional favorites.
Chicken and Dumplings Recipe Variations
- Cut the pastry dumplings into squares or diamonds rather than strips. You can make them as wide or as thin as you like.
- Boneless Skinless Chicken Breast: Debbie makes her chicken and pastry with 2-3 lbs. of boneless, skinless chicken breasts. You will lose some of the flavor from the skin and bones on the chicken, but this is still a good option if you don’t like to mess with those extras.
- Rotisserie Chicken: For a shortcut, use the meat from a store-bought rotisserie chicken and skip the 25 minutes of simmering time otherwise required to cook the meat. Again, you’ll lose some of the flavor that you would otherwise get from simmering the chicken with its skin and bones in the broth; however, a high-quality broth will still yield a delicious pot of chicken and pastry. Plus, rotisserie chicken is often seasoned and more flavorful than plain chicken, so that will make up for some of the lost flavor.
- Bouillon Cubes: Debbie’s friend uses bouillon cubes and water instead of chicken broth in this recipe. If you choose to do the same, you’ll need about 2-3 of the larger cubes for this dish, but you can adjust to suit your taste.
Good Sides to Serve with Chicken and Flat Dumplings
It’s nice to add a couple of sides with a bowl of chicken and pastry, so here are some easy options that go well with the dish:
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat the mixture in a saucepan or Dutch oven over low heat, just until warmed through. You can also microwave individual bowls for about 1 minute.
Yes! Store the chicken and pastry in an airtight container or Ziploc freezer bag in the freezer for up to 3 months. Thaw in the refrigerator overnight, then transfer to a Dutch oven or saucepan and warm over low heat.
How to Make Chicken and Pastry, a Southern Specialty
FAQ
Is chicken and pastry the same as chicken and dumplings?
A variant known as “chicken and pastry” or simply “chicken pastry” features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from “chicken and dumplings”, which is known for small balls of dough rather than flat strips.
What is the difference between a dumpling and a pastry?
They’re just 2 completely different thing. Chicken and dumplings is a lot thicker, it has a more doughy consistency. Chicken pastry is rolled out a lot more thinner, and it almost has a more soupy.
What are the two types of chicken and dumplings?
Flat dumplings are dense and chewy, while drop dumplings are light and airy. Preparation: Flat dumplings require rolling out dough and cutting it into shape before cooking, while drop dumplings are made by dropping spoonfuls of dough directly into simmering liquid.
What is a chicken pastry?
“Chicken and pastry” or simply “chicken pastry” is a variation of chicken and dumplings that features wide, flat noodles rolled from a simple flour dough (source). By contrast, a more traditional chicken and dumplings recipe is known for small balls of dough rather than flat strips.
What is chicken pastry & dumplings?
Chicken pastry (also called chicken and pastry or chicken and slicks) uses flat, thin noodle-like dough pieces that are typically rolled out and cut before cooking. Chicken and dumplings feature puffy, biscuit-like dough balls that are dropped by spoonfuls directly into the simmering broth where they steam and expand.
What is the difference between chicken & dumplings?
Chicken and dumplings feature puffy, biscuit-like dough balls that are dropped by spoonfuls directly into the simmering broth where they steam and expand. Both dishes share similar flavor profiles but differ significantly in texture. Why do my dumplings in chicken and dumplings fall apart?
What is chicken & pastry?
A variant known as “chicken and pastry” or simply “chicken pastry” features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from “chicken and dumplings”, which is known for small balls of dough rather than flat strips.
Where can I find chicken & dumpling soup?
Chicken and dumpling soup at Nicoll’s Cafe in Pine City, Minnesota. A variant known as “chicken and pastry” or simply “chicken pastry” features wide, flat noodles rolled from biscuit dough.
What is a dumpling dough?
A dumpling —in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped, or formed into a ball.
What makes chicken & dumplings creamy?
The creaminess in chicken and dumplings comes from a combination of ingredients and techniques. Many recipes use a roux (flour and fat mixture) to thicken the broth. Some add heavy cream or evaporated milk for richness.