As Chef Emma, I grew up watching my grandmother Julia make two dishes that always brought comfort to the table: chicken pastry and chicken and dumplings. For a long time, I thought they were the same thing. But over the years, I learned they’re actually quite different.
So, what’s the difference between chicken pastry and dumplings? While both are warm, filling dishes that feature chicken and dough, they vary in texture, cooking methods, ingredients, and even where they’re most popular. Let’s take a closer look at the key differences.
Table of Contents
1. Dough Texture and Shape
One of the most noticeable differences is the dough.
- Chicken pastry uses thin, flat strips of rolled dough—almost like homemade noodles.
- Dumplings, on the other hand, are thick and soft. They can be rolled out and cut, but more often they’re dropped into the pot as spoonfuls of dough, where they puff up while cooking.
Pastry dough gives the dish a chewy bite, while dumplings are fluffy and tender.
2. Cooking Method
How the dough is cooked also makes a big difference.
- In chicken pastry, the dough is simmered in the broth until it softens but still holds its shape. This method keeps the texture more firm and noodle-like.
- With dumplings, the dough usually floats on top of the simmering broth and steams with the lid on. This creates a soft, almost biscuit-like texture.
You can check out this chicken and pastry recipe to see how it’s traditionally made in the South.
3. Ingredients and Additions
The basic ingredients are similar—chicken, broth, flour-based dough—but there are differences in what’s added.
- Chicken pastry recipes usually stick to the basics: dough, chicken, salt, and pepper. Sometimes onion or a touch of butter is added.
- Chicken and dumplings often includes more ingredients, like carrots, celery, peas, or even cream to make a thicker, stew-like broth.
For more cozy variations, check out our Hearty Chicken Soup Recipes.
4. Regional Traditions
The two dishes also come from different regional traditions.
- Chicken pastry is popular in the American South, especially in North Carolina and parts of Georgia. In Pennsylvania Dutch communities, it’s known as “bott boi.”
- Chicken and dumplings are more common across the Midwest and Appalachia, where they’re a staple in many households.
For background, here’s more info on chicken and dumplings from Wikipedia.
5. Broth and Overall Flavor
Finally, the broth itself sets these dishes apart.
- Chicken pastry usually has a thinner, clear broth. It’s lightly seasoned and lets the flavor of the chicken and pastry stand out.
- Dumpling broth is often richer—sometimes creamy or thickened—with herbs and vegetables adding more complexity to the flavor.
Want to explore more traditional comfort food? Visit our guide to Southern comfort meals.
Quick Comparison Table
| Feature | Chicken Pastry | Chicken Dumplings |
|---|---|---|
| Dough Texture | Thin and flat | Thick and fluffy |
| Cooking Style | Simmered in broth | Steamed on top of broth |
| Broth | Clear or lightly thick | Often creamy or hearty |
| Add-ins | Minimal | Vegetables, cream, herbs |
| Region | Southern U.S. | Midwest & Appalachia |
FAQs
Can I use store-bought dough for either dish?
Yes. Pie crust or pasta sheets can work for chicken pastry, while biscuit dough is great for dumplings. Or try our homemade dough recipes.
Is chicken pastry the same as chicken pot pie?
No. Chicken pot pie is baked with a crust. Chicken pastry is simmered in broth with no crust at all.
Which one is healthier?
It depends. Dumplings may have more calories due to cream or added ingredients. Chicken pastry is usually lighter and simpler.
Final Thoughts
So, what’s the difference between chicken pastry and dumplings? It comes down to dough texture, cooking method, ingredients, and where the recipe comes from.
If you like a smooth, chewy bite, you’ll probably love chicken pastry. But if you prefer soft, fluffy comfort food, dumplings might be your go-to.
Why not try both and decide for yourself?