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Moravian Chicken Pie recipe

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This Moravian chicken pie is the kind of dish that makes people think you’ve been secretly attending culinary school in your spare time.

One bite delivers flaky, buttery crust that practically melts in your mouth, followed by tender, perfectly seasoned chicken swimming in rich, velvety gravy.

The sour cream pastry creates an incredibly tender crust that’s miles beyond your standard pie dough, with a subtle tang that perfectly complements the savory filling.

What makes this recipe truly special is the technique of poaching the chicken in broth, then using that same liquid to create an intensely flavorful gravy that gets incorporated right back into the filling.

The result is a comfort food masterpiece that’s impressive enough for Sunday dinner but approachable enough for a weeknight meal when you want something that feels like a warm hug.

Fair warning: this recipe will have people asking for seconds, thirds, and possibly the recipe itself, so be prepared to become the designated pie maker for every family gathering from now on.

Ingredients

For the Crust

1 /2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

For the Pie

2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper to taste
1 tablespoon vegetable oil
3 cups low-sodium chicken broth
1 bay leaf
2 tablespoons unsalted butter
1 /4 cup all-purpose flour
1 /4 cup half-and-half
1 large egg, lightly beaten (for egg wash)

Instructions

Prepare the Crust

1 Combine chilled sour cream and 1 beaten egg in a bowl and set aside. Using a food processor, process 2 1/2 cups flour and 1 1/2 teaspoons salt until combined, about 3 seconds. The brief processing ensures even distribution without overworking.
2 Add 12 tablespoons chilled butter pieces and pulse until only pea-size pieces remain, about 10 pulses. This creates the perfect texture for a flaky crust – you want visible butter pieces, not a smooth mixture.
3 Add half of the sour cream mixture and pulse until combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. The dough should look shaggy but hold together when squeezed.

Rest and Roll the Dough

4 Transfer mixture to a lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and butter to firm up.
5 Remove 1 dough disk from refrigerator and let sit for 10 minutes to soften slightly. Working on a lightly floured counter, roll into a 12-inch round and transfer to a 9-inch pie plate, leaving 1/2-inch overhang all around. Roll the second disk and transfer to a parchment-lined rimmed baking sheet.
6 Cover both doughs with plastic wrap and refrigerate for 30 minutes. This second chill prevents shrinkage during baking and keeps the butter properly distributed.

Prepare the Chicken Filling

7 Pat chicken completely dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until just smoking. The oil should shimmer and move freely when the pan is tilted.
8 Cook chicken until browned all over, about 10 minutes total, turning pieces as needed to achieve even browning. Transfer chicken to a plate and pour the rendered fat into a small bowl – you should have about 2 tablespoons. Reserve this flavorful fat for the gravy.
9 When chicken is cool enough to handle, remove and discard the skin. Add 3 cups chicken broth, the browned chicken pieces, and 1 bay leaf to the now-empty pot. Bring to a boil, then reduce heat to low and simmer, covered, until breasts register 160°F (71°C) and thighs register 175°F (79°C), 14 to 18 minutes.
10 Transfer chicken to a bowl and let cool until safe to handle. Shred into bite-size pieces, discarding all bones. Pour the cooking broth through a fine-mesh strainer into a bowl – you should have about 2¾ cups of intensely flavored liquid. Discard the bay leaf.

Make the Gravy and Assemble

11 Adjust oven rack to the lowest position and heat oven to 450°F (232°C). In the same Dutch oven, heat 2 tablespoons butter and the reserved chicken fat over medium heat until shimmering. Add 1/4 cup flour and cook, whisking constantly, until golden, 1 to 2 minutes. This creates a roux that will thicken the gravy.
12 Slowly whisk in 2 cups of the reserved broth and 1/4 cup half-and-half, bringing the mixture to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1¾ cups, 6 to 8 minutes. Season with salt and pepper to taste. The gravy should coat the back of a spoon.
13 Combine 1 cup of the prepared gravy with the shredded chicken, mixing until well coated. Reserve the remaining 3/4 cup gravy and 3/4 cup broth for serving alongside the finished pie.

Assemble and Bake

14 Transfer the chicken mixture to the dough-lined pie plate and spread into an even layer. Top with the second dough round, leaving at least 1/2-inch overhang all around. Fold the dough under itself so the edge of the fold is flush with the outer rim of the pie plate.
15 Flute edges using your thumb and forefinger or press with fork tines to seal completely. Cut four 1-inch slits in the top crust to allow steam to escape. Brush the entire surface with the beaten egg for a beautiful golden finish.
16 Bake until the top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking until the crust is deep golden brown, 10 to 15 minutes. Let pie cool on a wire rack for at least 45 minutes before serving.

Finish and Serve

17 When ready to serve, bring the remaining 3/4 cup reserved gravy and 3/4 cup reserved broth to a boil in a medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste and serve alongside slices of the pie.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Food processor – Creates the perfect pastry texture by keeping butter cold while cutting it into flour, resulting in a flakier crust than hand mixing
Digital instant-read thermometer – Ensures chicken reaches safe internal temperatures without overcooking
Dutch oven – Heavy bottom provides even heat distribution for browning chicken and making gravy without hot spots
Fine-mesh strainer – Removes any impurities from the cooking broth for silky smooth gravy

Helpful Upgrades

Kitchen scale – Measuring flour by weight (12 1/2 ounces) gives more consistent results than volume measurements
Silicone pastry brush – Applies egg wash evenly without tearing delicate pastry
Bench scraper – Makes transferring and handling sticky pastry dough much easier
Parchment paper – Prevents the top crust from sticking to the baking sheet during chilling

Nice-to-Have Options

Pastry blender – Hand alternative if you don’t have a food processor, though results may be less consistent
Pie weights – Not needed for this recipe, but useful for other pastry projects
Wire cooling rack – Allows air circulation under the pie for even cooling and prevents soggy bottom crust

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace 2 1/2 cups all-purpose flour with 2 1/2 cups gluten-free flour blend (one containing xanthan gum)
Add 1/2 teaspoon xanthan gum if your blend doesn’t include it
Expect slightly more fragile dough that may need extra chilling time
Replace 1/4 cup flour in gravy with 2 tablespoons cornstarch mixed with cold broth

Dairy-Free Modifications

Substitute 1/2 cup coconut cream for sour cream in crust
Replace 12 tablespoons butter with 12 tablespoons cold vegan butter
Use 1/4 cup unsweetened plant milk instead of half-and-half
Replace 2 tablespoons butter in gravy with olive oil or vegan butter

Lower-Fat Version

Remove chicken skin before browning to reduce rendered fat
Use 2% Greek yogurt instead of sour cream for tangier flavor
Replace half-and-half with whole milk or 2% milk
Reduce butter in crust to 8 tablespoons and add 2 tablespoons cold water

Flavor Variations

Herb-crusted version: Add 2 tablespoons fresh thyme and 1 tablespoon fresh sage to chicken mixture
Vegetable addition: Include 1 cup diced carrots and 1 cup frozen peas with chicken
Spicy variation: Add 1/2 teaspoon cayenne pepper and 1 teaspoon smoked paprika to gravy
Wine enhancement: Replace 1/2 cup broth with dry white wine for deeper flavor

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each serving provides approximately 485 calories with a balanced macronutrient profile of 28 grams protein, 32 grams carbohydrates, and 26 grams fat. The bone-in chicken pieces contribute high-quality complete protein containing all essential amino acids, while the homemade broth provides natural collagen and minerals extracted during the simmering process.

Health Benefits of Main Ingredients

The bone-in chicken provides superior nutrition compared to boneless cuts, as cooking with bones releases calcium, phosphorus, and magnesium into the broth. Sour cream in the pastry contributes probiotics and calcium while creating tender texture. The bay leaf contains compounds with anti-inflammatory properties, and half-and-half provides vitamin A and calcium. Using low-sodium broth allows better control over sodium content while still delivering rich flavor.

Dietary Considerations

This recipe contains gluten (wheat flour), dairy (butter, sour cream, half-and-half), and eggs. Each serving provides approximately 18% daily value of protein and 15% daily value of calcium. The cooking method preserves B-vitamins in chicken while the vegetables add fiber and antioxidants. Consider serving with a green salad to increase vegetable intake and balance the rich, comfort-food nature of this dish.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Sour cream → Greek yogurt (same amount, slightly tangier flavor)
Half-and-half → Whole milk (thinner consistency) or heavy cream (richer result)
Low-sodium chicken broth → Homemade stock or regular broth (reduce added salt)
All-purpose flour → Pastry flour (more tender crust) or bread flour (sturdier structure)

Budget-Friendly Swaps:

Bone-in chicken pieces → Whole chicken cut into parts (often less expensive per pound)
Fresh herbs → Dried herbs (use 1/3 the amount)
Unsalted butter → Salted butter (reduce added salt in recipe)
Half-and-half → Milk + heavy cream mixture (equal parts)

Pantry Emergency Substitutions:

Sour cream → Mayonnaise + lemon juice (3/4 mayo + 1/4 lemon juice)
Chicken broth → Water + bouillon cubes (follow package directions)
Bay leaf → 1/2 teaspoon dried thyme (different but complementary flavor)
Fresh eggs → Egg substitute for egg wash (follow package ratios)

Pro Tips for Substitutions:

When using salted butter, reduce recipe salt by 1/2 teaspoon
Cold ingredients are crucial for pastry success regardless of substitutions
Taste and adjust seasoning when using different broths or stocks

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace traditional crust with cauliflower crust: Steam 4 cups cauliflower florets, mash, mix with 2 eggs and 1/2 cup almond flour
Use almond flour or coconut flour for gravy thickening: 2 tablespoons almond flour whisked into cold broth
Reduce overall portion size and serve with large green salad to increase fiber and reduce glycemic impact

Enhanced Protein & Fiber:

Add 1 cup chopped celery and 1/2 cup diced bell peppers to increase fiber content without significant carbs
Include 2 tablespoons ground flaxseed in modified crust for omega-3s and fiber
Serve smaller pie portions with grilled vegetables or steamed broccoli

Portion & Timing Tips:

Standard serving contains approximately 32g carbohydrates; modified version reduces to 18-20g
Pair with lean protein like side salad with grilled chicken to balance blood sugar response
Consider serving at lunch rather than dinner when insulin sensitivity is typically higher

Total Carb Reduction: Modified version achieves 35-40% carbohydrate reduction while maintaining satisfying comfort food experience.

Perfect Pairing Suggestions

Beverage Pairings

A medium-bodied Chardonnay or Viognier complements the rich, creamy gravy without overwhelming the delicate chicken flavors. For beer lovers, a Belgian wheat beer or light lager provides refreshing contrast to the hearty pastry. Unsweetened iced tea with fresh lemon or sparkling water with herbs offer non-alcoholic options that cleanse the palate between rich bites.

Side Dish Recommendations

Honey-glazed carrots add natural sweetness that balances the savory pie, while steamed green beans with almonds provide textural contrast and fresh flavor. A mixed greens salad with apple cider vinaigrette cuts through the richness and adds necessary acidity. Roasted Brussels sprouts with bacon bits echo the comfort food theme while adding nutritional value and different textures.

Complete Meal Ideas

Start with a light soup like butternut squash or tomato basil to warm the palate. The pie serves as an ideal centerpiece for Sunday dinner or holiday gatherings. Finish with apple crisp or pear tart to continue the homestyle theme, or opt for lemon sorbet to cleanse rich flavors. For casual entertaining, serve alongside cornbread and coleslaw for a complete comfort food experience.

Occasion Suggestions

Perfect for fall and winter entertaining, potluck dinners, or meal prep for busy weeks. The make-ahead friendly nature makes it ideal for holiday meal planning when oven space is premium.

Pro Tips and Troubleshooting

Professional Pastry Tips

Keep all ingredients cold throughout the process – even chill your mixing bowls and rolling pin for 15 minutes before use. When rolling dough, work quickly and use minimal flour to prevent toughness. If dough cracks while rolling, let it warm up 5 more minutes rather than forcing it. Blind baking the bottom crust for 8 minutes before adding filling prevents soggy bottoms in humid conditions.

Chicken Cooking Mastery

Don’t skip browning – this step creates fond that adds incredible depth to the gravy. Use an instant-read thermometer rather than guessing doneness times, as chicken piece sizes vary. Shred chicken while still warm for easier handling, but let it cool before mixing with gravy to prevent curdling.

Make-Ahead Strategies

Assemble the entire pie up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to baking time if baking from cold. Pastry dough freezes beautifully for 2 months – thaw overnight in refrigerator before rolling. Cooked filling keeps 3 days refrigerated and reheats gently on stovetop.

Storage and Reheating

Store leftover pie covered in refrigerator for 4 days. Reheat individual slices in 350°F (175°C) oven for 15 minutes to restore crust crispness. Avoid microwaving whole slices as this makes pastry soggy. Extra gravy keeps 1 week refrigerated and freezes for 3 months.

This Moravian chicken pie represents the perfect marriage of technique and comfort, delivering restaurant-quality results with home kitchen methods. The combination of tender sour cream pastry, perfectly poached chicken, and rich gravy creates a dish that’s both sophisticated and soul-satisfying. Whether you’re feeding family on a Sunday afternoon or impressing guests at a dinner party, this recipe delivers consistent, delicious results that will have everyone asking for the recipe. The make-ahead friendly nature and freezer compatibility make it practical for busy schedules, while the classic flavors ensure it never goes out of style.