Moravian Chicken Pie Recipe

Introduction

Moravian Chicken Pie is a comforting classic with tender roasted chicken, rich savory gravy, and a flaky golden crust. This recipe combines homemade broth and shredded chicken for a deeply flavorful experience. Perfect for a cozy family dinner.

Ingredients

• 2 (3-pound) chickens
• Kosher salt and freshly ground black pepper (to taste)
• 4 cups less-sodium chicken broth
• 1 onion, peeled and quartered
• 1 carrot, scrubbed or peeled and cut into 1-inch pieces
• 1 stalk celery, cut into 2-inch pieces
• 2 bay leaves
• 1 cup water
• 4 tablespoons unsalted butter
• 3 tablespoons flour
• 2 crusts (14.1-ounce package) refrigerated pie crusts
• 1 large egg

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Pat the chickens dry and place them breast side up on a rimmed baking sheet. Season generously with salt and pepper. Roast for about 1 hour, or until the thickest part of the thigh reads 165°F on a meat thermometer. Remove and let cool.
3. Step 3: When cool enough to handle, remove the meat from the chickens, setting aside the drumsticks for another use. Place the wings, skin, bones, and scraps into a large pot.
4. Step 4: Add the chicken broth, onion, carrot, celery, bay leaves, and 1 cup of water to the pot. Add more water if needed to cover the ingredients. Bring to a high simmer uncovered, then reduce heat and simmer for 1 hour until the broth is reduced, rich in color, and fragrant.
5. Step 5: Strain the broth through a fine sieve, discarding solids, and reserve about 3 cups of the stock.
6. Step 6: Shred the reserved chicken meat into bite-sized pieces, yielding about 6 cups.
7. Step 7: In a medium pot, melt butter over medium heat. Whisk in flour constantly for about 3 minutes until light brown. Slowly whisk in the 3 cups of strained chicken stock until smooth. Continue whisking occasionally until thickened, around 4 minutes.
8. Step 8: Stir the shredded chicken into the thickened broth. Season with salt and pepper to taste.
9. Step 9: In a small bowl, beat the egg with 2 tablespoons of water to make an egg wash.
10. Step 10: Line a 9-inch pie pan with one crust. Pour the chicken filling into the crust. Cover with the second crust, crimp the edges to seal, and cut 6 to 8 slits in the top to vent steam.
11. Step 11: Brush the egg wash evenly over the top crust.
12. Step 12: Bake in the preheated oven for about 40 minutes, or until the crust is golden brown. Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.

Tips & Variations

• Use homemade chicken broth for the richest flavor, or supplement store-bought broth with chicken bones if short on time.
• For extra vegetables, add peas or diced potatoes to the filling before baking.
• Brush the crust with a little milk or cream if you prefer a softer, less shiny finish rather than egg wash.
• Leftover pie can be reheated in the oven to keep the crust crisp.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven until warmed through to maintain a crisp crust. The pie can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken instead of roasting my own?

Yes, you can substitute with cooked rotisserie chicken to save time. You may want to add additional broth or stock to create the filling sauce, as the homemade broth adds a lot of flavor.

What can I do if I don’t have refrigerated pie crusts?

You can make your own simple pie dough or use frozen pie crusts from the freezer section. Just make sure they are thawed before assembling the pie.

Moravian Chicken Pie Recipe

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Moravian Chicken Pie is a classic comfort food featuring tender roasted chicken shredded into a creamy, thickened chicken broth filling, all encased in a flaky, golden pie crust. This savory pie combines homemade chicken stock simmered with aromatic vegetables and seasoned perfectly, making it a wholesome, hearty meal ideal for family dinners.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 1 nine-inch chicken pot pie (serves 6-8) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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For the Chicken and Stock

• 2 (3-pound) chickens
• Kosher salt and freshly ground black pepper, to taste
• 4 cups less-sodium chicken broth
• 1 onion, peeled and quartered
• 1 carrot, scrubbed or peeled and cut into 1-inch pieces
• 1 stalk celery, cut into 2-inch pieces
• 2 bay leaves
• 1 cup water (plus more as needed)

For the Filling

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 6 cups shredded cooked chicken meat (from roasted chickens)

For the Pie Crust and Assembly

• 2 crusts (14.1-ounce) package refrigerated pie crusts
• 1 large egg
• 2 tablespoons water (for egg wash)

Instructions

1. Preheat the oven: Set your oven temperature to 425°F to prepare for roasting the chickens.
2. Roast the chicken: Pat the chickens dry and place them breast side up on a rimmed baking sheet. Season them generously with kosher salt and freshly ground black pepper. Roast in the oven for about 1 hour, or until a thermometer inserted into the thickest part of the thigh reads 165°F. Remove from oven and let cool on the baking sheet.
3. Simmer the veggies and chicken parts: When the chickens are cool enough to handle, remove the meat and set aside, reserving drumsticks for another use if desired. Place the wings and all skin, bones, and trimmings into a large pot. Add the chicken broth, onion, carrot, celery, bay leaves, and 1 cup water. Add more water if needed to just cover the ingredients. Bring to a boil, then reduce heat and let simmer uncovered for about 1 hour, until the broth reduces and develops a rich color and aroma. Strain out the solids, discarding them, and keep about 3 cups of the flavorful stock.
4. Shred the chicken: Pull the roasted chicken meat into bite-sized chunks, yielding approximately 6 cups of shredded chicken, and set aside.
5. Thicken the broth: In a medium pot, melt the unsalted butter over medium heat. Whisk in the flour and cook, whisking often, for about 3 minutes until the mixture turns light brown. Gradually whisk the reserved 3 cups of strained chicken stock into the butter-flour mixture until smooth. Continue cooking and whisking occasionally until the sauce thickens, about 4 minutes. Remove from heat and stir in the shredded chicken. Season with salt and pepper to taste.
6. Make the egg wash: In a small bowl, beat the large egg with 2 tablespoons of water to create a wash for the pie crust.
7. Assemble the pie: Place one pie crust into a 9-inch pie pan. Pour the chicken filling into the crust. Top with the second pie crust and crimp the edges to seal. Cut 6 to 8 slits in the top crust to allow steam to escape. Brush the entire top of the pie with the egg wash for a golden finish.
8. Bake and serve: Bake the pie at 425°F for about 40 minutes until the crust is golden brown and cooked through. Remove from oven and let rest on a wire rack for at least 15 minutes before slicing and serving.

Notes

• Save the drumsticks for another chicken recipe or to add to soups.
• If you don’t have refrigerated pie crusts, homemade pie dough will also work well.
• Ensure the thickened filling is not too runny before assembling the pie to prevent soggy crust.
• Adjust seasoning at the end, as the broth and chicken may carry salt already.
• Allowing the pie to rest before cutting helps the filling set and makes serving easier.

Keywords: Moravian Chicken Pie, chicken pot pie, roasted chicken recipe, savory pie, comfort food, homemade chicken broth