When it comes to comfort food that tells a story, few recipes are as treasured as Moravian Chicken Pie. Unlike traditional pot pies laden with vegetables and cream sauces, this dish reflects the simplicity and resourcefulness of the Moravian settlers of North Carolina. It features tender, seasoned chicken encased in a flaky double crust—a humble yet hearty meal that nourished both body and spirit.
Whether you’re curious about its history, eager to try something different, or simply craving homemade comfort, Moravian Chicken Pie is a timeless recipe worth adding to your kitchen collection.
A Taste of Moravian Tradition
The Moravians, a Protestant group from Central Europe, settled in Pennsylvania and later North Carolina in the 1700s. Their cooking style emphasized practicality, simplicity, and flavor rooted in available resources. Chicken pie was a natural fit—affordable, filling, and easy to prepare with pantry basics.
Unlike most American chicken pot pies, Moravian Chicken Pie contains no vegetables or cream. Its beauty lies in its minimalism: just chicken, broth, a touch of seasoning, and pastry. This approach highlights the natural flavor of the chicken, making it both comforting and deeply satisfying.
Ingredients You’ll Need
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
For the filling:
- 4 cups cooked chicken, shredded (from about 1 whole chicken)
- 2 cups chicken broth
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon poultry seasoning (optional, for depth)
Prep and Cook Time
- Preparation: 25 minutes
- Cooking: 50–60 minutes
- Cooling/Resting: 10 minutes
- Total Time: About 1 hour 30 minutes
- Yield: 1 (9-inch) pie, serves 6
Instructions
1. Prepare the Chicken
Cook and shred your chicken if not already done. Rotisserie chicken works well for convenience, though simmering a whole chicken will provide both meat and broth for authentic flavor.
2. Make the Crust
In a large bowl, whisk together flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough holds together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
3. Assemble the Filling
In a bowl, combine shredded chicken with about 1 ½ cups broth (reserve the rest for adjusting). Season with salt, pepper, and poultry seasoning if using. The filling should be moist but not soupy.
4. Roll Out the Dough
On a floured surface, roll out one disk to fit a 9-inch pie plate. Place in the dish, allowing the edges to hang over slightly.
5. Fill and Seal
Spread the chicken mixture evenly into the crust. Roll out the second disk and place over the filling. Trim and crimp the edges to seal, then cut a few small slits in the top to vent steam.
6. Bake
Bake at 400°F (200°C) for 50–60 minutes, until the crust is golden brown and flaky.
7. Rest and Serve
Let the pie cool for 10 minutes before slicing to allow the filling to settle. Serve warm.
Nutritional Information
- Calories: ~420
- Fat: 22g
- Carbohydrates: 30g
- Protein: 24g
- Fiber: 1g
- Sodium: 520mg
This dish is hearty enough to serve as a main course, often paired with lighter sides like salad, green beans, or fruit to balance the richness.
Presentation and Serving Ideas
- Classic Style: Serve wedges directly from the pie dish with a side of cranberry relish or apple chutney for a touch of sweetness.
- Family Meal: Pair with mashed potatoes and roasted seasonal vegetables for a full dinner.
- Elegant Touch: Brush the crust with an egg wash before baking for a glossy, golden finish. Garnish each plate with fresh parsley or thyme sprigs for visual appeal.
Variations to Try
- Mini Chicken Pies: Bake in ramekins or muffin tins for individual portions—great for parties or meal prep.
- Herb Crust: Add dried thyme, rosemary, or sage to the crust for a more aromatic pastry.
- Broth-Rich Filling: Some variations use more broth, creating a slightly saucier interior, closer to a pot pie while staying true to Moravian roots.
- Turkey Substitute: Perfect for post-holiday leftovers—swap chicken with turkey and use turkey broth.
Why Moravian Chicken Pie Is Special
Moravian Chicken Pie stands apart because it embodies heritage and simplicity. By stripping away extra ingredients, it celebrates the chicken itself—juicy, tender, and flavorful. For the Moravians, it was not only a meal but also a symbol of community, often served at church fundraisers and gatherings.
This pie’s straightforward preparation also makes it a practical addition to any home cook’s repertoire. It’s filling without being complicated, traditional yet timeless.
If you’re looking for a comforting, hearty dish that blends history, flavor, and simplicity, Moravian Chicken Pie is the perfect recipe to try. Its golden, flaky crust and tender, broth-moistened chicken filling deliver old-world satisfaction with every bite. Serve it as a family dinner centerpiece, prepare it for gatherings, or make it a weekend project to reconnect with culinary tradition.
With roots in resilience and resourcefulness, this humble pie proves that sometimes the simplest recipes are the most enduring—and the most delicious.