By peg_lyn on January 23, 2006
Photo by carolinajewel
Photo by carolinajewel
"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."
Serving Size: 1 (147 g)
Servings Per Recipe: 6
"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"
"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!!"
"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!"
"It was okay, but nothing like the Moravian chicken pie my grandmother makes and taught me to make."
"Thank you for this wonderful recipe, peg_lyn! I grew up in the Moravian faith, and always wanted to make a chicken pie myself. The pie turned out perfectly from this recipe, no changes needed! I served this pie the way my grandmother served her chicken pie: with buttered rice and marinated slaw. I will definitely make this recipe again."
"This is an OMG recipe! I made two yesterday and took them to a family dinner where they were devoured. The only change I made was using pre-made refrigerated pie crusts. I did add the topping and used both dark and white meat chicken. It is so easy to assemble and just as rich and delicious as it sounded. The cooking time is right on. Thanks, Carole in Orlando"
"Tastes just like the ones Mom would buy from the local Moravian church fundraiser bake sale when I was a kid growing up in W-S, NC. Delicious!"