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Moravian Chicken Pie Recipe

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★★★★★

4.6 from 123 reviews

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/moravian-chicken-pie-recipe/