Moravian chicken pie is not quite pot pie, but could be modified, and it tastes great whether you use salted or unsalted butter, margerine, etc. The key to good pie, though, is lard in the crust. It is very moist inside, but not the same consistency as a pot pie, because it's meant to be served "dry" with optional gravy and a side dish of veggies. You can add vegetables to the filling and experiment with putting the some of the gravy into the pie before sticking the top crust on.
Moravian Chicken Pie Pie Crust: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 to 8 tablespoons cold water Filling: 2 1/2 cups chopped cooked chicken (I bake boneless skinless thighs and breasts covered on low temp for a few hours, with lots of herbs, a dash of pepper and salt, and a couple of tablespoons of butter; or, I de-bone leftover chicken and turkey, chop, and store in the freezer, adding more with each round of leftovers until I have enough for a pie.) Salt to taste Pepper to taste 1 to 2 tablespoons butter, cut in pieces (optional) Gravy: 3 tablespoons flour 2 cups chicken broth 3 tablespoons butter (or better: chicken fat)
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. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.
4. For Gravy, make a roux, add fresh herbs and broth, whisk until the proper consistency.
4. 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. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.)
Serve hot, with gravy poured on each slice of pie. Makes one 9-inch pie.
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timeasmymeasure
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Date: 2010-02-22 12:33 pm (UTC)Moravian Chicken Pie
Pie Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 to 8 tablespoons cold water
Filling:
2 1/2 cups chopped cooked chicken (I bake boneless skinless thighs and breasts covered on low temp for a few hours, with lots of herbs, a dash of pepper and salt, and a couple of tablespoons of butter; or, I de-bone leftover chicken and turkey, chop, and store in the freezer, adding more with each round of leftovers until I have enough for a pie.)
Salt to taste
Pepper to taste
1 to 2 tablespoons butter, cut in pieces (optional)
Gravy:
3 tablespoons flour
2 cups chicken broth
3 tablespoons butter (or better: chicken fat)
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. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.
4. For Gravy, make a roux, add fresh herbs and broth, whisk until the proper consistency.
4. 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. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.)
Serve hot, with gravy poured on each slice of pie.
Makes one 9-inch pie.