Moravian Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust:
2 cups all purpose flour
1 teaspoon salt
3/4 cups shortening
6-8 tablespoons cold water
Filling:
2 1/2 cups cooked chicken, chopped
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
1 cup chicken broth
2 tablespoons butter, cut into pieces (optional)
Crumb topping:
1/4 cup all purpose flour
1 tablespoon butter
9" pie plate
cookie sheet (optional: cover with aluminum foil for easy clean up)
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Directions: |
Directions:1) For 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 375º. Roll out one piece of dough to cover bottom and sides of 9" pie plate. Place in 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. 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. (Pie may be frozen at this point!)
5) Place pie plate on cookie sheet for easier handling and better browning of the bottom crust. Bake pie for 45 minutes to 1 hour, until golden brown and bubbly. (If pie is frozen, bake at 400º for 1 to 1 1/2 hours.) If desired, stir a mixture of flour and water into any extra broth plus salt and pepper to taste. Simmer until thickened to make gravy to serve with the pie.
6. Makes one 9" pie.
7. Many Moravian's make chicken pies with a 10" pie plate. To adapt this for a 10" pie plate, increase filling ingredients to 3 cups chopped cooked chicken, 1/4 cup flour and 1 1/4 cups chicken broth. Use the same amounts of all of the other ingredients. |
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Personal
Notes: |
Personal
Notes: Linda says: "I picked this up after moving to North Carolina in 2008, after purchasing one during the holiday season. It is a very popular seller at Moravian Church Bazaars in the area, handed down through the centuries. Once you have eaten some, you'll see why it is so popular!"
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