Moravian Chicken Pie
photo by carolinajewel
- Ready In:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 cup shortening
- 6 -8 tablespoons cold water
- 2 1⁄2 cups chopped cooked chicken
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 3 tablespoons flour
- 1 cup chicken broth
- 1 -2 tablespoon butter, cut in pieces (optional)
- 1⁄4 cup all-purpose flour
- 1 tablespoon butter
- 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.
- 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.
- 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.
- 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.)
- 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.
- Makes one 9-inch pie.
- 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.
Questions & Replies
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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!
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.
RECIPE SUBMITTED BY
I am a Speech-Language Pathologist with my local school system. I am married with 1 son, 2 dogs, and 1 cat. I enjoy cooking for my family and friends. My favorite cookbook is one that I compiled myself containing favorite recipes of family and friends, passed down family recipes and any new recipes that pass the "family favorite" test. I am a NC certified manicurist and also work part-time in the beauty industry.