On-AirVirginia This Morning



Posted at 11:55 AM, Feb 15, 2013
and last updated 2013-02-15 11:55:46-05


Culinary Expert Debbie Boroughs is back and shares her version of Moravian Chicken Pie.  A perfect meal to enjoy for lunch or dinner.

Moravian Chicken Pie

1 rotisserie chicken, deboned and shredded

2 cups chicken stock

2 tablespoons unsalted butter

¼ cup flour

¼ almond milk

salt and pepper

2 ready-made pie crust, refrigerated section

Preheat oven to 450 degrees and adjust oven rack to lowest position.

Roll out first crust and lay in 9” pie pan making sure not to stretch the dough. Press lightly in the bottom and sides.  Allow the extra dough to hang over the sides of pie pan for now. Pop in fridge while the filling is prepared.

Place shredded chicken in a bowl.  Melt butter over medium heat.  Add flour and whisk until bubbly and allow to cook about 1-2 minutes whisking constantly so it does not burn.  Add the chicken broth and bring to a boil.  Salt and pepper to taste.  Pour 1 cup of the gravy over the shredded chicken and reserve 1 cup gravy to serve with finished pie.

Pour cool chicken mixture into chilled crust.  Place remaining pie crust on top and cut 3 slits in top crust to vent and prevent crust from cracking.  Combine 1 egg yolk with a tablespoon of almond milk.  Lightly brush the crust with the egg mixture.  Place in preheated oven and back until crust is golden brown, approximately 10 minutes.

Delicious served with spiced peaches and green beans.