Moravian Chicken Pie

Name: Moravian Chicken Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cup cooked chicken, diced or shredded; 1/3 cup butter; 1/3 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp poultry seasoning (optional); 1 1/2 cup chicken broth; 2/3 cup milk or cream; 1 pie crust for bottom (store-bought or homemade); 1 pie crust for top; 1 egg (for egg wash, optional)

Moravian Chicken Pie

A simple, double-crusted chicken pie from the Moravian tradition — creamy filling tucked inside a buttery pastry shell.

Prep 15 minCook 45 minTotal 60 min670 calCuisine: American

DINNERBAKEDCOMFORT

Ingredients

2 cup cooked chicken, diced or shredded
0.33 cup butter
0.33 cup all-purpose flour
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp poultry seasoning (optional)
1.5 cup chicken broth
0.67 cup milk or cream
1 pie crust for bottom (store-bought or homemade)
1 pie crust for top
1 egg (for egg wash, optional)

Steps

Preheat oven to 375°F (190°C).
Place bottom pie crust in a 9-inch pie dish and set aside.
In a saucepan over medium heat, melt butter. Stir in flour, salt, pepper, and poultry seasoning to make a roux (about 1 minute).
Gradually whisk in chicken broth and milk until smooth and thickened.
Stir in the cooked chicken and remove from heat.
Pour the chicken filling into the pie crust.
Cover with the second crust, trim excess, and crimp the edges to seal.
Brush the top with beaten egg if using, and cut a few slits for steam vents.
Bake 30–35 minutes until the crust is golden and the filling is bubbly.
Cool 10 minutes before slicing and serving warm.