Moravian Chicken Pie
Chicken pie is a hands down favorite in my house. We never have to tell the girls to finish their dinner. This is one of those rare meals that we can all enjoy and eat in peace! I hope you enjoy it as much as we do. A few variations that we have done...my husband loves to include vegetables in every meal so he enjoys vegetables on top of the chicken. It is good too, but i prefer the plain and then have the veggies on the side. It is also good with mashed potatoes on the side. I also always serve a side of chicken gravy.
Pie Crust (if you dare it is delicious but the store bought is always quicker)
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
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.
Pie Crust (if you dare it is delicious but the store bought is always quicker)
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
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.
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