MORAVIAN CHICKEN PIE
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.
Provided by peg_lyn
Categories Savory Pies
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 533.2, Fat 32.1, SaturatedFat 8.8, Cholesterol 48.8, Sodium 961.8, Carbohydrate 39.1, Fiber 1.5, Sugar 0.3, Protein 20.7
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Nolan Anderson
[email protected]Nope.
Offical Fash
[email protected]Meh.
Chris Jackson
[email protected]Not bad, but I've had better.
Pey Mcmeans
[email protected]Easy to make and delicious!
Lahim Khan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Abid Official
[email protected]I was disappointed with this recipe. The crust was too dry and the filling was bland.
waheed bhuttha
[email protected]This was a good recipe, but I think it could be improved with a few changes. I would use a different type of cheese in the filling and I would also add some vegetables.
Sajid Sarfraz
[email protected]I followed the recipe exactly and my pie turned out great. The only thing I would change is to add a little more salt and pepper to the filling.
Siyamthanda Mncwango
[email protected]This pie was a little more work than I expected, but it was worth it. The finished product was delicious and my family loved it.
Driver Rider
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Scott Moody
[email protected]This is my new favorite chicken pie recipe. It's so easy to make and always turns out perfect. The creamy filling is so flavorful and the crust is always flaky.
Gloria Adewole
[email protected]I've never had Moravian chicken pie before, but I'm glad I tried this recipe. It was easy to make and turned out delicious. The flavors were well-balanced and the pie had a great texture.
Kayal Jahini
[email protected]This Moravian chicken pie was a hit with my family! The flaky crust and creamy filling were perfect, and the chicken was cooked to perfection. I'll definitely be making this again.