Noni’s Chicken & Pastry

Y’all………….let me tell you, this turned out spot on! It tastes exactly like the country-style dishes I grew up eating in the little restaurants around Greenville, NC. Pure comfort and absolutely delicious.

You will need:

2 bone in skin on chicken breast

4 cups chicken bone broth

2 cups broth from chicken

2 tbsp butter

1 small onion, finely diced and

2 carrots sliced thin

2 celery stalks chopped

2 tbsp fresh parsley, chopped

3 tbsp flour

Store bought pie crust ( you only need to use 1 in package)

Salt and pepper to taste

Butter for serving (optional but heavenly)

Place chicken in a stock pot, add water to top of chicken. Then bring to a boil, cover, turn down and simmer for 1 hour.  Turn off, remove chicken to a bowl.  In a separate pot, sauté onion, carrots and celery in butter until soft, about 15 minutes  Add flour 1 tbsp at a time and stir.  You may not need all the flour but you want the broth thick. Once flour is incorporated into veggies, add all the broth, salt and pepper and parsley.  Simmer uncovered for 30-60 minutes, stirring occasionally, until thick and flavorful.  Remove skin and bone from chicken, shred with your hands into broth.  Stir well until

Roll out pie crust. Cut into strips or squares.

Drop the dough pieces one at a time into the simmering broth, stirring gently so they don’t stick. Lower the heat and simmer uncovered 10–12 minutes until tender.

Spoon into bowls and top with a little butter or cracked pepper if you like.