Chicken Pastry

This buttery, melt in your mouth chicken pastry is quick and easy to make. Here is what you need.

Ingredients:

Boneless chicken thighs (you can use white or dark) Dark meat has more flavor
Anne ' s dumplings (you can find these in the grocery store freezer section)
Chicken bouillon cubes, about 7 or 8
8 cups water
8tbsp butter (1 stick)
1/4 tsp Onion salt
1/4 tsp Garlic salt
Pepper
2 tsp cornstarch
2 tsp water

Start by boiling the chicken, make sure chicken is covered in water and boil until done.

Remove and let the chicken cool so that you can shred it apart.

In a separate pot, add the water, bouillon cubes and butter. Bring to a boil.

Add the garlic salt and onion salt.

Start adding the pastry. I usually break them into smaller pieces. Add about 6 pieces at a time, stir and continue to add the pastry.

Once you have added all the pastry, add the shredded chicken  and turn the heat down to a simmer.

Add pepper (to your liking)

If broth is not thick, combine the constancy and water in a bowl and mix until cornstarch is dissolved. You may have to add more water if mixture is too thick.

Add cornstarch mixture to the chicken pastry and let it cook for another 5 minutes or until broth has thickened and pastry is done.

Serve and enjoy!