SOUTHERN CHICKEN PASTRY

Steps:

• Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
• Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
• Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
• Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
• Add milk and mix well.
• Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
• Let set for about 30 minutes while you debone and shred cooked chicken.
• Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
• Put the chicken and 1/3 cup butter into the broth in the pot.
• Bring the broth to a boil.
• Drop the dough strips into the boiling broth, one at a time.
• Simmer for 30 minutes, then serve in bowls.
• NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.