diane
Retired User
- Joined
- Jan 23, 2010
- Location
- State of Jefferson
Moravian Chicken Pie
Ommni1 [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons
This is an old recipe from the Piedmont of North Carolina, and a favorite Baptist potluck dish! It's both old and new - older versions using both dark and white meat, newer ones white only. To make the broth, cook the whole chicken until the meat falls off the bone, then strain it and simmer it until concentrated. Or, just use the canned broth. It's not a pot pie - chicken pot pie has veggies in it - it's a chicken pie!
Moravian Chicken Pie
Ingredients
Pie Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6-8 tablespoons cold water
Filling
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)
Crumb Topping
1/4 cup all-purpose flour
1 tablespoon butter
Directions
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. 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. 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. 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. 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. 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.
Last edited by a moderator: