Food

Moravian Chicken Pie

  • By Winston-Salem Elks Lodge #449
  • Photography by Matt Hulsman

The Moravian-inspired chicken pie recipe from Winston-Salem Elks Lodge #449 makes a delicious and hearty meal.

moravian chicken pie from the winston-salem elks lodge cookbook

Moravian Chicken Pie

  • 1 (3-pound) chicken
  • 2 whole chicken breasts (or 4 halves)
  • 1 yellow onion, quartered
  • 1 stalk celery, quartered
  • 1 bay leaf
  • 1 teaspoon garlic salt
  • 1 chicken bouillon cube
  • 3 tablespoons butter, divided
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 1 (2-crust) box refrigerated piecrusts, divided

Preheat oven to 450º. Place chicken in stockpot, and cover with water. Add onion, celery, bay leaf, garlic salt, and bouillon cube. Cover, and bring to a boil. Reduce heat to medium-high, and continue to cook for at least 1 hour. The chicken is done if meat falls from the bone when lifted with fork. Remove chicken from pot, and cool. Strain broth, save it, and do not remove fat. Discard vegetables. When the meat is cool enough to handle, remove skin and bone, and discard. Cut chicken into bite-size pieces. Place one pastry round in a 9-inch pie pan. Put chicken into pan, and pour broth over pieces to almost cover. Include floating fat. Cut up 2 tablespoons butter, and dot over chicken. Add salt and pepper. Sprinkle chicken with flour. Place the second crust on top, and seal the edges. Cut slits in top crust. Skim off 1 tablespoon fat from remaining broth, and spread over the top. Dot crust with 1 tablespoon butter. Bake for 20 minutes. Reduce the oven temperature to 375º, and continue baking for 1 hour.

Additional recipes from North Carolina Elks: Our Favorite Recipes that appeared originally with this one:
Cream Cheese Pie Squares
Nana’s Cornbread

To purchase a copy of North Carolina Elks: Our Favorite Recipes, call (919) 777-8724, or visit any Elks Lodge. Food styling by Wendy Perry.


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This entry was posted in July 2012, Recipes. Bookmark the permalink.

8 Responses to Moravian Chicken Pie

  1. Joyce Cooke says:

    The comment about ‘copyright’ is funny. The recipe is almost word for word the same one I’ve used for years (as verbally given to me by my Mother). Also, there is a dish towel with recipe printed on it, and the “Test Kitchen” program has made the pie twice. (They goofed when they got to the part of the recipe they were using to make the “revels” – first try they put the revels IN the pie instead of on the top of the top crust.) I’m 88, grew up in West Salem and lifelong Moravian.

  2. Dee says:

    I have been looking for this recipe for YEARS, Mother made it with 3 layers of tissue thin crust, browning each crust before adding additional filling. This is so less time consuming and sounds wonderful. Thanks for sharing it!

  3. Pingback: Food anyone? - Page 533

  4. Shelia says:

    When I found the recipe in the magazine, it called for white wine and this one does not. The one I made from that recipe is still talked about in my family as being one of the most wonderful meals we ever had.

  5. Mary says:

    I used 6 thighs and 2 boneless breasts. It came out wonderfully

  6. Cindy Rose says:

    Wanting to make this recipe. Want to confirm it takes a 3 pound chicken and 2 whole chicken breasts for a 9-inch pie. Can anyone confirm?

    • Stacy says:

      This reply comes a little late, but I think the idea is just to have enough chicken to fill your pie plate. I have a deep dish that I use for chicken pie & I love the flavor of dark meat so I use 4-5 chicken thighs (roughly 4.5-5lbs of chicken). I also make a gravy using the chicken fat & chicken stock that I pour in the pie and omit the extra stock, flour & butter called for in this recipe.

    • Lynn says:

      I think it should be one 3 pound chicken OR 2 whole chicken breasts. You want to have between 2 and 3 cups of chicken per pie.

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