Chicken and Pastry

•   1 rotisserie chicken, shredded into bite-sized pieces
• 2 (32-ounce boxes) of chicken broth
• 1 box frozen Pastry strips, thawed (such as Anne’s)
• 1/2 cup of flour
• 1 teaspoon poultry seasoning
• 1 tablespoon Better Than Bouillon chicken base

1. In a large stockpot, bring the broth to a boil. 
2. On a sheet pan, combine the flour and poultry seasoning. 
3. Lightly coat the pastry strips in the seasoned flour, shaking off any excess.
4. Drop the pastry strips into the boiling broth four or five at a time, stirring the broth between each addition to prevent the strips from sticking together.
5. Cover the pot and reduce the heat to a simmer. 
6. Cook for 45 minutes, stirring occasionally. 
7. Be sure to occasionally scrape the sides and bottom of the pot as you stir so the pastry doesn’t stick. 
8. As the dough simmers, both the strips and the broth will gradually thicken from the flour.
9. Add the chicken to the pot and season with salt, pepper, and Better Than Bouillon seasoning to taste. 
10. Continue to simmer, stirring occasionally, until the pastry strips and broth have reached your desired thickness, about 15 minutes.