Low Sodium Homemade Chicken Pastry
Indulge in the comforting flavors of this Low Sodium Homemade Chicken Pastry, a lighter twist on the classic Southern favorite. Featuring tender, shredded chicken simmered in a rich, flavorful broth infused with aromatic vegetables, garlic, and spices, this recipe delivers wholesome goodness without the extra sodium. The star of the dish is the delicate, from-scratch pastry squares, made with just a few simple ingredients and rolled to perfection. Simmered gently with the chicken and butter, these tender pockets absorb a burst of savory flavor. Perfect for a cozy family dinner, this recipe keeps things heart-healthy without sacrificing taste. Serve it warm with a sprinkling of fresh parsley for a vibrant finish that’s both nourishing and delicious. Whether you're watching your sodium intake or simply craving an old-fashioned comfort meal, this dish captures the essence of homemade goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 cups Water
- 2 pieces Celery stalks
- 1 medium Carrot
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 teaspoon Black peppercorns
- 1 leaf Bay leaf
- 2 cups All-purpose flour
- 6 tablespoons Unsalted butter
- 4 cups Low sodium chicken broth
- 2 tablespoons Parsley
- 0.25 teaspoon Freshly ground black pepper
Instructions
Place the chicken breasts in a large pot and add the water until the chicken is completely covered.
Add the celery stalks, carrot, onion, garlic cloves, black peppercorns, and bay leaf to the pot.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 45 minutes.
Remove the chicken from the pot, strain the broth, and set it aside. Discard the vegetables and spices.
Once cooled, shred the chicken breasts into bite-sized pieces.
In a large bowl, combine the all-purpose flour with 2 tablespoons of unsalted butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Gradually add cold water, a few tablespoons at a time, until the dough comes together.
Transfer the dough to a floured surface and roll out to about 1/8-inch thickness.
Cut the dough into 2-inch squares to form the pastry.
In a large pot, combine the reserved chicken broth and chicken pieces with additional low sodium chicken broth.
Bring to a simmer and add the dough squares, a few at a time, ensuring they don't stick together.
Gently stir in remaining 4 tablespoons of unsalted butter and cook for about 20 minutes, or until the pastry is tender.
Remove from heat and stir in chopped parsley and freshly ground black pepper to taste.
Let it sit for a few minutes to thicken before serving.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 13.3 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
