Cutting and Dropping the Pastry
One thing you can be sure of: the dough in Chicken and Pastry is always rolled out like a pie crust and then cut into strips, whereas some Chicken and Dumplings recipes call for the dough to be dropped by the spoonful into boiling broth, where it puffs into tiny pillows. A quick perusal of cookbooks old and new indicates that the puffy dumpling is more of a northern thing.
Another matter of debate involves chicken broth vs. cream of chicken soup. Cream of chicken soup shows up more frequently in Chicken and Pastry recipes, but occasionally is called for in Chicken and Dumplings recipes as well, to be used as a thickener for the chicken broth. Campbell’s didn’t introduce its cream of chicken soup until 1948, and it seems likely that prior to that, cooks who preferred a thicker broth used cornstarch.