wilkes

My aunt works in Old Salem .
This is the recipe they give to the public on the tour.
We have been eating it for 40 or more years.
With a few variations like veggies and the dried beef (whitehawk)
you can make it a versatile dish.
I like the dried beef idea.Gotta try it thanks

Bushman: Thanks for the Moravian Chicken Pie receipe. This is the one my late mother always made. She doubled the amount of chicken and made it in a rectangular Corning Ware dish. So delicious!

My wife makes one as good but she occasionally will cut up Armour Dried Beef (the kind in the little jar) and adds it to the chicken mixture. That means that she never added any salt to the receipe except from the dried beef. It is outstanding.

I also like to call this chicken pie and the one with the vegetables I refer to as chicken pot pie. The chicken pie is so much better.

Now you've done it bushman!!! You've made me so hungry with that recipe I've put a hen on to cook and will have to make a couple of pies!!!

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
Salt to taste
Pepper to taste
3 tablespoons flour
1 cup chicken broth
1 to 2 tablespoons butter, cut in pieces (optional)
Crumb Topping:
1/4 cup all-purpose flour
1 tablespoon butter
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.)
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 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.