Chicken Pie

Chicken Pie

I adapted this recipe from one I found for Moravian Chicken Pie. My partner is allergic to onions so needless to say we have no onions in the house. This recipe looked good so I changed it to use what I had in my kitchen. It’s not perfect yet but it’s pretty good.
Course Main Course


  • 2 chicken breasts
  • 2 chicken bouillon cubes
  • 1 bay leaf
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic salt
  • 2 tablespoons butter or margarine cut into small pieces
  • 3 tablespoons flour
  • 2 pie crusts


  • Place chicken breasts in medium-size pot and cover with water. Add bouillon cubes, bay leaf, garlic powder, and garlic salt. Bring to a boil. Let simmer for 30-45 minutes until chicken is falling apart. Remove chicken from broth; reserve all remaining broth but do not skim the fat from the top. Shred chicken breasts and set aside. If you want to add additional seasoning to the shredded chicken, add it now and toss to coat completely.
  • Preheat the oven to 450 degrees.
  • Prepare bottom crust for pie. If using homemade or refrigerated pie dough, gently line a pie plate with crust, letting the excess crust fall over the edge of the plate. Fill pie crust with shredded chicken. The chicken should be level with the top of the plate.
  • Using a ladle or large spoon, dip broth, fat and all, from the reserved pot and ladle into the pie, over the chicken. Don’t be afraid to put the fat in the pie; it will help create the sauce. Fill the pie crust 2/3 to ¾ full with broth. Dot the top of the chicken pie with the pieces of butter. Sprinkle the entire pie with the flour. The flour will mix with the butter and fat to thicken the broth and make the sauce in the pie.
  • Top the pie with the second pie crust. Cut several vents in the crust to allow steam to escape while the pie bakes. Then gently crimp the two crusts together along the edge of the pie plate. You can make the crust as decorative as you like or you can just pinch them together. Cut any excess crust from the edge of the plate.
  • Bake the pie for 15 minutes. Then turn down the oven to 375 degrees and bake the pie for another hour. The crust will be golden and the pie filling will be bubbly. Remove from the oven and let it cool for about 15 minutes before cutting. Makes 1 pie.

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