Moravian Chicken Pie - A Flock In The City

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Moravian Chicken Pie ~ Comfort food and even the kids loved it!! Original
Recipe from Cooks Country (with small changes made by me)
My kids are on spring break....I'm just trying to get back on my feet.....We installed a brand new fence to keep the chickens in the
barnyard. That's where things got silly...
I was totally convinced that chickens are a delight to have but are really not particularly bright animals. I thought that for what I
believed to be good reason....I've had hens try to exit the henhouse door at the same time and get stuck....I've had hens try to escape a
running water hose and fall into a full bucket of water....I've had hens refuse to move when given fair warning by a goat wishing to
sit in that exact spot then find themselves squished under a goat. Like I said not bright. Now, I'm thinking it was all an act.
Because Hubby made every single repair required to that fence line. Every single spot where we saw those hens escaping the
barnyard was repaired.
The hens lined up and watched the repairs taking place. They gathered around and looked like they were holding a chicken town
meeting. They went to all the places where they had been able to escape in the past and seemed really genuinely upset! They started
digging frantically to see if getting under these fence was going to be possible but NO! It was no longer possible. I'm telling you
they were all walking around so panicked! Then they walked as far away from the fence as possible. I told Hubby they looked they
were leaving to go write their suicide notes. They looked so sad and demoralized. We felt we had really resolved the chickens
touring the property (not necessarily our property ) problem.
We went back inside the house and made dinner....We felt good about this repair. It's such a nice looking new fence. That's when it
happened. While looking out the back sliding glass while I was in the kitchen with the family I saw a chicken walk by then
another....What the heck is happening!!!!! That's not possible! They were sad and writing suicide notes!!! We had solved this
problem!!!! Well, we went running outside to see the horror....hens relaxing on the patio furniture. I'm telling you they looked
smug. The heavier hens were still inside the barnyard looking out with the sad faces but those lighter smaller birds figured out they
could fly over. Sigh. They hadn't needed to fly over before so we didn't think they could. They can. Hubby was so mad he said he
was considering writing a suicide note. Those little birds are starting to look like they may taste good. We never cook our birds we
keep them for eggs but I'm telling you there are a few chickens that look like soup.
Let's cook....I'm frustrated. None of my chickens were harmed in the making of this pie.
Moravian Chicken Pie ~ Cook's Country (with changes by me)
INGREDIENTS
Crust
1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
For The Pie
5 bone-in split chicken breasts, trimmed and halved crosswise (original recipe calls for a mix of breasts and thighs)
Salt and pepper, onion powder, garlic powder (original recipe calls for salt and pepper only)
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1 tablespoon vegetable oil
3 cups Homemade chicken stock (original recipe calls for store-bought low sodium broth)
1 bay leaf (I grow my own, fresh bay leaves make a huge difference)
2 tablespoons unsalted butter
1/4 cup All-purpose flour
1/4 cup Heavy cream (original recipe calls for half and half)
pinch of dried thyme (original recipe has no thyme)
1 large egg, lightly beaten
Here we go....
1. FOR THE CRUST: Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3
seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until
combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
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2. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half
into 4-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days. (Dough can be wrapped tightly in
plastic and foil and frozen for up to 2 months. Thaw completely at room temperature before using.)
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3. Remove 1 dough disk from refrigerator and let sit for 10 minutes. Working on lightly floured counter, roll into 12-inch round and
transfer to 9-inch pie plate, leaving 1/2-inch overhang all around. Repeat with second dough disk and transfer to parchment?lined
rimmed baking sheet. Cover both doughs with plastic and refrigerate for 30 minutes.
4. FOR THE PIE: Pat chicken dry with paper towels and season with salt, pepper, onion and garlic powder. Heat oil in large Dutch
oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat
(you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add
broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160
degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred
into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about
2¾ cups); discard bay leaf.
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5. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat butter and reserved fat in now-empty pot over medium
heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of reserved
broth and half-and-half and bring to boil. Reduce heat to medium-low and simmer gravy until thickened and reduced to 1¾ cups, 6
to 8 minutes. Season with salt and pepper to taste. Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.
(I ended up adding a bit more of the sauce to the chicken mixture because it looked a little dry. So I ended up having to make more
sauce later. I ended up with more stock than the original recipe said I would so that was good.)
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6. Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least
1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using
thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light
golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is deep golden brown, 10
to 15 minutes. Let pie cool on wire rack for at least 45 minutes.
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7. When ready to serve, bring remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth to boil in medium saucepan.
Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste. Serve pie with gravy.
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This pie is just so good. I do recommend the changes I made. There would not be enough gravy without it. The kids loved this so
much my 10 year old ate two slices. The little one really ate it...she is really hard to feed these days. Hubby went nuts for it. It does
take a bit of work but none of it was difficult. YUM.
With the left over scraps of dough I made cinnamon sugar swirl cookies because if I didn't the family wold be so sad....
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Moravian Chicken Pie - A Flock In The City

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