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    You are in: Home / Recipes / Moravian Chicken Pie Recipe
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    Moravian Chicken Pie

    Moravian Chicken Pie. Photo by carolinajewel

    1/2 Photos of Moravian Chicken Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 hrs

    2 hrs

    48 hrs

    peg_lyn's Note:

    This is a local favorite from the Piedmont of North Carolina. Though many recipes these days use all white meat, older recipes call for white and dark meat. To cook the chicken and make the broth, cooks typically simmer a whole chicken in water until it is almost falling off the bone. The broth is strained and simmered some more as needed to concentrate the flavor. The chicken skin and bones are discarded and the meat finely chopped.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pie Crust

    Filling

    Crumb Topping

    Directions:

    1. 1
      For Pie Crust, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse cornmeal. Stir in water just until dough forms. Divide dough into two equal pieces. Cover and chill 30 minutes, or until ready to use.
    2. 2
      Preheat oven to 375 degrees. Roll out one piece of dough to cover bottom and sides of a 9-inch pie plate and place in the plate. Roll out second piece of dough for top crust and set aside.
    3. 3
      Place chicken on bottom crust in pie plate. Sprinkle with salt, pepper, and flour, and pour in broth. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.
    4. 4
      For Crumb Topping, rub butter into flour until mixture resembles bread crumbs. Sprinkle over top crust of pie. Cut a few slits in top crust to allow steam to escape. (Unbaked pies may be frozen at this point.)
    5. 5
      Place pie plate on a cookie sheet for easier handling and better browning of the bottom crust. Bake pie 45 minutes to 1 hour, until golden brown and bubbly. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.) If desired, stir a mixture of flour and water into any extra chicken broth, plus salt and pepper to taste, and simmer until thickened to make a gravy to serve with the pie.
    6. 6
      Makes one 9-inch pie.
    7. 7
      Note: Many Moravians make chicken pies with a 10-inch pie plate. To adapt this recipe for a 10-inch pie plate, increase the filling ingredients to 3 cups chopped chicken, 1/4 cup flour and 1 1/4 cups chicken broth, but use the same amounts of all the other ingredients.

    Ratings & Reviews:

    • on January 09, 2008

      55

      Wonderful recipe! Tasted like Salem Tavern in Winston-Salem, NC. I did use premade pie crust you just unroll but was still delicious! I also made the gravy but didn't photograph with the gravy. Thanks, Jewel

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2013

      55

      Great Recipe! Simple, easy to follow and SPOT ON! It's perfect, as is, but easy to make faster with pre-made crusts, and easy to embellish with veggies. 5-Stars!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2009

      45

      Really good! I was looking for some easy comfort food, and this hit the spot! I used rotisserie chicken so only used about 1/2 tsp of kosher salt. When I make this again I'll use more than 2 cups of chicken - I think 3-4 cups would be better to actually fill up the pie pan! I'll have to try another serving with the gravy - but by itself it was just what this fall evening called for!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Moravian Chicken Pie

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 532.7
     
    Calories from Fat 289
    54%
    Total Fat 32.1 g
    49%
    Saturated Fat 8.8 g
    44%
    Cholesterol 48.8 mg
    16%
    Sodium 961.2 mg
    40%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.2 g
    1%
    Protein 20.7 g
    41%

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