North Carolina Chicken Pastry is a beloved Southern comfort food that brings together flaky, buttery pastry and savory chicken filling in every bite. This dish has deep roots in the coastal regions of North Carolina where it’s enjoyed as a hearty snack or satisfying meal. Its unique combination of textures and flavors makes it a true crowd-pleaser.
We love how this recipe captures the essence of Southern cooking with simple ingredients and bold taste. Whether you’re new to Southern cuisine or looking to recreate a classic, this Chicken Pastry recipe is easy to follow and delivers delicious results every time. Let’s dive into making this iconic dish that’s perfect for family dinners or casual gatherings.
Ingredients
To make an authentic North Carolina Chicken Pastry, we carefully select ingredients that capture the bold and comforting flavors of this Southern classic. Below are the essentials for both the tender chicken filling and the flaky pastry dough, along with the crucial seasonings that bring everything together.
For the Chicken Filling
Our filling combines succulent chicken with a blend of spices that enhance its savory profile. Here is exactly what we need:
- 2 pounds boneless, skinless chicken thighs, diced for tenderness and flavor
- 1 cup onions, finely chopped to add sweetness
- 1 cup celery, diced for a subtle crunch
- 1 cup green bell pepper, diced for a fresh, slightly bitter note
- 3 cloves garlic, minced to infuse aroma and depth
- 1 teaspoon black pepper for balanced heat
- 1 teaspoon paprika for a smoky undertone
- 1 teaspoon salt, adjusted to taste
- 2 tablespoons unsalted butter to sauté and enrich flavors
- 1/2 cup chicken broth for moisture and savory depth
For the Pastry Dough
The flaky, golden pastry is key to our North Carolina Chicken Pastry’s signature texture. We keep it simple and classic:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Sifted for lightness |
| Salt | 1 teaspoon | Enhances dough flavor |
| Baking powder | 1 teaspoon | Helps create flaky layers |
| Cold unsalted butter | 1 cup (2 sticks) | Cut into small cubes |
| Ice water | 1/2 cup to 3/4 cup | Add gradually until dough forms |
Additional Ingredients and Seasonings
These components elevate our North Carolina Chicken Pastry to its full Southern splendor:
- 1 large egg, beaten for egg wash to create a golden crust
- 1 tablespoon vinegar (white or apple cider) to tenderize dough
- 1 teaspoon creole seasoning or Old Bay for authentic coastal North Carolina flavor
- Optional: hot sauce to serve alongside, adding a spicy kick true to Southern roots
This carefully balanced selection of ingredients ensures our chicken pastry captures the essence of North Carolina’s cherished culinary tradition.
Tools and Equipment
To master the North Carolina Chicken Pastry Recipe, having the right tools and equipment is essential. These items help us achieve the flaky pastry and perfectly cooked chicken filling that define this classic Southern dish.
Essential Kitchen Tools
For a flawless preparation, equip your kitchen with these must-have tools:
- Mixing Bowls: Use medium and large bowls for combining the dough and mixing the chicken filling ingredients.
- Measuring Cups and Spoons: Precise measurement of ingredients like flour, butter, and spices ensures consistent results.
- Pastry Cutter or Bench Scraper: Critical for cutting cold butter into the flour, which creates the flaky layers in the pastry.
- Rolling Pin: Necessary to roll out the dough evenly to the right thickness for the pastry crust.
- Skillet or Sauté Pan: Use a heavy-bottomed skillet for sautéing the chicken and vegetables for the filling.
- Sharp Knife and Cutting Board: For chopping onions, celery, and bell peppers uniformly.
- Pastry Brush: To apply the beaten egg wash for a golden, glossy finish on the pastry.
- Baking Sheet or Cast Iron Skillet: Ideal for baking the assembled pastries, ensuring even heat distribution and a crisp crust.
- Cooling Rack: Allows the pastries to cool without becoming soggy on the bottom.
| Tool | Purpose |
|---|---|
| Mixing Bowls | Combining dough and filling ingredients |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Pastry Cutter | Cutting cold butter into flour for flakiness |
| Rolling Pin | Rolling dough evenly |
| Skillet/Sauté Pan | Cooking chicken and vegetables |
| Sharp Knife | Chopping vegetables |
| Pastry Brush | Applying egg wash for golden crust |
| Baking Sheet | Baking pastries evenly |
| Cooling Rack | Cooling pastries without sogginess |
Optional Appliances
Though not mandatory, the following appliances can simplify and speed up the process of making our beloved North Carolina Chicken Pastry:
- Food Processor: Speeds up dough preparation by quickly cutting butter into the flour and mixing the dough uniformly.
- Stand Mixer with Paddle Attachment: Makes mixing dough less labor-intensive and ensures even blending of ingredients.
- Hand Mixer: Useful for whisking the egg wash or seasoning mixes efficiently.
- Instant-Read Thermometer: Helps verify the chicken filling has reached a safe internal temperature (~165°F) without overcooking.
- Convection Oven: Enhances even baking with consistent heat circulation, resulting in a crispier pastry crust.
We recommend these appliances for convenience but remember that the heart of the recipe lies in using fresh ingredients and traditional techniques. Mastering the North Carolina Chicken Pastry with essential tools builds a strong foundation before exploring these optional helpers.
Preparation
Getting the North Carolina Chicken Pastry ready involves carefully preparing both the savory chicken filling and the flaky pastry dough. Let’s walk through each essential step to ensure our dish turns out perfectly.
Preparing the Chicken Filling
- Dice the vegetables: Finely chop onions, celery, green bell pepper, and garlic to build the classic Southern flavor base.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add the diced vegetables and sauté until softened, about 5 minutes.
- Cook the chicken: Cut boneless, skinless chicken thighs into bite-sized pieces. Add them to the skillet, cooking until browned and cooked through, around 7–8 minutes.
- Season and simmer:
- Sprinkle in black pepper, paprika, and salt.
- Pour in chicken broth to add moisture.
- Stir and let the filling simmer gently for 10 minutes to meld the flavors.
- Cool the filling: Remove from heat and allow the mixture to cool while we prepare the dough.
Preparing the Pastry Dough
- Combine dry ingredients: In a large mixing bowl, whisk together all-purpose flour, salt, and baking powder.
- Cut in the butter: Add cold unsalted butter cut into small cubes. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Add wet ingredients:
- Mix in vinegar to tenderize the dough.
- Gradually add ice cold water, stirring just until the dough starts to come together.
- Form and chill the dough: Press the dough into a ball, flatten it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to firm up.
- Roll out the dough: After chilling, roll the dough on a lightly floured surface to about 1/8-inch thickness, ready to encase the chicken filling.
Prepping Additional Ingredients
To complete our North Carolina Chicken Pastry, prepare the following extras:
| Ingredient | Purpose | Notes |
|---|---|---|
| Beaten Egg | For brushing the crust | Creates a golden, shiny finish |
| Flour for dusting | Prevents sticking | Use sparingly |
| Butter for greasing | Keeps baking sheet non-stick | Use unsalted |
Ensure these items are within reach before assembling the pastries. This preparation makes assembly smooth and produces a visually appealing, delicious final product.
Assembling the North Carolina Chicken Pastry
Now that we have our flaky pastry dough ready and the savory chicken filling cooked to perfection, it’s time to bring everything together. Proper assembly ensures every bite of our North Carolina Chicken Pastry delivers that iconic balance of crispy crust and rich, flavorful filling.
Rolling and Cutting the Dough
We start by lightly flouring our work surface to prevent sticking. Using a rolling pin, we roll out the chilled dough into a rectangle approximately 1/8 inch thick. Consistency in thickness is crucial for even baking and that perfect flaky texture.
Next, we cut the dough into squares measuring about 5 x 5 inches. These squares will become the individual pastries, so uniform size helps maintain consistent cooking times.
| Step | Detail |
|---|---|
| Surface preparation | Lightly flour work surface |
| Dough thickness | Roll out to 1/8 inch |
| Shape and size | Cut into 5 x 5-inch squares |
Filling and Shaping the Pastry
Place about 3 tablespoons of the cooled chicken filling in the center of each square. Be careful not to overfill, as this might cause the pastry to burst during baking.
Fold the dough over diagonally to create a triangle shape. Gently press the edges together to begin shaping the pastry.
- Add filling: Center 3 tablespoons of filling per square.
- Fold dough: Bring opposite corners together forming a triangle.
- Shape: Gently press filling to evenly spread inside.
Sealing the Pastry
Sealing the pastry properly is essential to lock in moisture and flavors while achieving a golden, crispy crust.
To seal, moisten the edges with a small amount of water using your fingertip or a pastry brush. Then, press the edges firmly with your fingers or a fork to crimp and seal completely.
For an extra golden finish, brush the tops of the sealed pastries with a beaten egg wash before baking.
| Sealing Step | Description |
|---|---|
| Moisten edges | Dab water on dough edges |
| Crimp edges | Press edges together with fork/fingers |
| Egg wash | Brush tops with beaten egg for color |
By carefully following these steps in assembling our North Carolina Chicken Pastry, we set the stage for a beautifully baked treat that defines Southern comfort food at its finest.
Cooking Instructions
Let’s bring together all our preparation efforts and transform the North Carolina Chicken Pastry into a golden, flaky masterpiece. Below are precise steps for baking and alternative cooking methods to ensure perfect results every time.
Baking the Pastry
- Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature ensures a properly baked crust that is flaky and golden.
- Prepare the Baking Sheet
Lightly grease your baking sheet with butter or line it with parchment paper to prevent sticking and enhance browning.
- Arrange the Pastries
Place the assembled chicken pastries on the sheet, spacing them at least 2 inches apart to allow even heat circulation.
- Apply Egg Wash
Brush the tops of each pastry with the beaten egg wash. This step creates a shiny golden crust that is visually appealing and adds a slight crispness.
- Bake
Bake in the preheated oven for 25–30 minutes or until the pastries puff up and reach a deep golden brown color.
- Cooling
Remove pastries from the oven and transfer to a cooling rack. Let them cool for about 10 minutes before serving to allow the filling to set and avoid scalding.
| Step | Action | Temperature/Time |
|---|---|---|
| Preheat Oven | Set oven temperature | 375°F (190°C) |
| Prepare Baking Sheet | Grease or line with parchment | N/A |
| Arrange Pastries | Space evenly | 2 inches apart |
| Egg Wash Application | Brush tops of pastries | Before baking |
| Bake | Bake until golden and puffed | 25–30 minutes |
| Cool | Rest on rack | 10 minutes before serving |
Alternative Cooking Methods
If you don’t have access to a conventional oven or prefer other cooking options, try these methods tailored for the North Carolina Chicken Pastry:
- Convection Oven
Lower the temperature to 350°F (175°C) and reduce baking time to 20–25 minutes. The convection fan circulates hot air, baking the pastry evenly and quickly.
- Air Fryer
Preheat the air fryer to 350°F (175°C). Place 2-3 pastries in the basket without overcrowding. Cook for 15-18 minutes, flipping halfway to ensure even browning.
- Toaster Oven
Set the toaster oven to 375°F (190°C). Bake pastries for 25-28 minutes, checking frequently to avoid over-browning.
- Skillet Frying (for a quicker, non-baked version)
Heat 2 tablespoons of butter in a non-stick skillet over medium heat. Fry each pastry for 3-4 minutes per side until golden brown and cooked through. This method yields a crispy crust with a slightly different texture but maintains the savory filling integrity.
Tip: Always monitor the cooking progress closely with alternative methods to avoid burning or undercooking since appliance performance can vary.
| Cooking Method | Temperature | Time | Notes |
|---|---|---|---|
| Convection Oven | 350°F (175°C) | 20–25 minutes | Circulates heat evenly |
| Air Fryer | 350°F (175°C) | 15–18 minutes | Flip pastries halfway |
| Toaster Oven | 375°F (190°C) | 25–28 minutes | Watch carefully for browning |
| Skillet Frying | Medium heat | 3–4 minutes/side | Use butter; crispy texture expected |
Serving Suggestions
To fully enjoy our North Carolina Chicken Pastry, thoughtful serving choices elevate the experience. Let’s explore traditional sides and presentation tricks that celebrate this Southern culinary treasure.
Traditional Accompaniments
Pairing the North Carolina Chicken Pastry with classic Southern sides enhances its rich flavors and flaky texture. Consider these timeless complements:
- Collard Greens: Slow-cooked with smoked ham hocks for a deep savory note.
- Buttermilk Biscuits: Soft, buttery biscuits provide a delicate balance to the hearty pastry.
- Pimento Cheese: A creamy, tangy spread that adds a delightful contrast.
- Sweet Tea: The iconic Southern drink to refresh the palate.
- Cole Slaw: Crisp and slightly sweet, it adds a fresh crunch.
| Side Dish | Flavor Profile | Serving Tip |
|---|---|---|
| Collard Greens | Savory, smoky | Serve warm with a drizzle of vinegar |
| Buttermilk Biscuits | Buttery, soft | Freshly baked for best texture |
| Pimento Cheese | Creamy, tangy | Use as a spread or dip |
| Sweet Tea | Sweet, refreshing | Serve chilled with lemon |
| Cole Slaw | Crisp, sweet | Toss just before serving to keep crispness |
Presentation Tips
The visual allure of our North Carolina Chicken Pastry invites eager anticipation. Here’s how we can present it beautifully:
- Golden Brown Finish: Ensure each pastry shines by brushing with a beaten egg wash before baking. This creates a glossy, inviting crust.
- Neat Sealing: Crimp edges crisply with a fork for a professional look and to lock in the savory filling.
- Warm Serving: Arrange pastries on a warming rack to keep them crisp until served.
- Garnish with Fresh Herbs: Sprinkle chopped parsley or thyme around the platter to add color and a fresh aroma.
- Individual Portions: Serve on small plates with a dollop of pimento cheese or a side of coleslaw for personal enjoyment.
“A dish that pleases the eye tastes better,” and with these simple serving touches, our North Carolina Chicken Pastry will shine both visually and on the palate.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead preparation ensure our North Carolina Chicken Pastry stays fresh, flavorful, and ready to serve whenever we want. Here’s how to keep this Southern classic at its best.
How to Store Leftovers
To maintain the flaky pastry and savory chicken filling, follow these storage guidelines:
- Cool completely before storing to prevent sogginess.
- Place leftovers in an airtight container or wrap tightly in plastic wrap and foil.
- Store in the refrigerator for up to 3 days.
- For longer storage, freeze by individually wrapping each pastry in plastic wrap, placing them in a freezer-safe bag or container.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Cool fully, airtight container or wrap |
| Freezer | Up to 1 month | Wrap individually, keep in freezer-safe bag |
Reheating Tips:
Reheat refrigerated pastries in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore flakiness. For frozen pastries, thaw overnight in the fridge, then reheat as above. Avoid microwaving to prevent soggy pastry.
Make-Ahead Instructions
Preparing the North Carolina Chicken Pastry ahead of time saves effort and maximizes flavor:
- Complete the chicken filling 1-2 days in advance; store in an airtight container in the fridge.
- Prepare and chill the pastry dough overnight wrapped tightly in plastic wrap.
- Assemble assembled pastries on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
- For longer make-ahead plans, assemble pastries, freeze on a baking tray until firm, then transfer to freezer-safe bags. Bake from frozen, adding a few extra minutes to the baking time.
With these tips, our North Carolina Chicken Pastry stays fresh and exquisite, ready to enjoy any time.
Conclusion
North Carolina Chicken Pastry is a timeless Southern favorite that brings warmth and comfort to any table. With its flaky crust and savory filling, it’s a dish that’s both satisfying and approachable for cooks of all skill levels.
By mastering this recipe, we not only honor a rich culinary tradition but also create a versatile meal perfect for family gatherings or casual occasions. Whether served fresh or enjoyed as leftovers, this pastry promises a delicious taste of North Carolina’s coastal heritage every time.
Frequently Asked Questions
What is North Carolina Chicken Pastry?
North Carolina Chicken Pastry is a Southern comfort food featuring flaky pastry filled with a savory mixture of chicken, vegetables, and spices. It originated in coastal North Carolina and is enjoyed as a hearty meal or snack.
What ingredients are needed for an authentic North Carolina Chicken Pastry?
Key ingredients include boneless, skinless chicken thighs, onions, celery, green bell pepper, garlic, spices, and ingredients for flaky pastry dough such as flour, butter, and shortening.
What kitchen tools do I need to make North Carolina Chicken Pastry?
Essential tools include mixing bowls, rolling pin, baking sheet, skillet, and a knife. Optional appliances like a stand mixer can help with dough preparation.
How do I prepare the chicken filling?
Cook chicken thighs with chopped onions, celery, bell pepper, and garlic, then season with a blend of spices. The filling should be thick and savory before assembling.
How is the pastry dough made?
Mix flour with cold butter and shortening until crumbly, then add cold water to form dough. Roll out the dough thinly for a flaky texture.
What is the best way to assemble and bake the pastry?
Roll out the dough, place a spoonful of chicken filling on each piece, fold, and seal edges tightly. Bake at a moderate temperature until the pastry is golden brown and crisp.
Can I prepare North Carolina Chicken Pastry ahead of time?
Yes, you can prepare the filling and dough in advance. Pastries can be assembled and refrigerated or frozen before baking as needed.
What are some suggested side dishes for North Carolina Chicken Pastry?
Traditional Southern sides like collard greens, buttermilk biscuits, pimento cheese, sweet tea, and cole slaw complement this dish well.
How should leftovers be stored?
Cool pastries completely, then store in an airtight container or wrap tightly for refrigeration or freezing to maintain freshness.
How do I reheat leftover chicken pastry without losing flakiness?
Reheat in an oven or toaster oven at moderate temperature to restore crispiness. Avoid microwaving to prevent sogginess.