Moravian Turkey or Chicken Pie with Gravy

 

 

 

 

 

 

 

  

 

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What is a Moravian Pie you ask?  Just a fancy name for a chicken or turkey pie without veggies.  I am not a big pot pie fan so this is a perfect substitute.  The crust is flaky and buttery and the pie is filled with tender bites of chicken smothered in a thick, creamy gravy.  I love to freeze these for those times I need something elegant but fast.  So good.

Moravian Turkey or Chicken Pie with Gravy

 Filling:

 1 large Rotisserie chicken, torn into pieces

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup half-and-half

1 cup low salt chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 package (2 rounds) refrigerated pie dough

1 large egg, lightly beaten 

 

 Adjust oven rack to lowest position and preheat oven to 350 degrees.

Heat butter in small skillet over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1-2 minutes. Slowly whisk in milk and chicken broth. 

 

 

 

 

 

 

Add salt and pepper and bring to boil, stirring. Reduce heat to medium-low and simmer gravy until thickened, stirring frequently. Add more chicken stock if consistency is too thick.

 

 

 

 

 

 

 

 

 

 

 Combine  2 cups gravy with shredded Turkey in a bowl, and reserve remaining gravy for serving over pie and mashed potatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer turkey mixture to dough-lined pie plate and spread into an even layer. 

 

 

 

 

 

 

 

 

 

Top with second dough round, leaving at least a ½-inch overhang all around. Fold edge of top dough under bottom dough edge so that edge of fold is flush with the rim of your pie plate. Flute edges using thumb and forefinger or press with tines of a fork to seal. 

 

 

 

 

 

 

 

 

 

 

 

Cut slits on top for venting.  Brush pie with beaten egg and bake until top is light golden brown, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce oven temperature to 375º, and continue baking until crust is deep golden brown, another 18 - 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Let pie cool on wire rack for at least 45 minutes before slicing.  If pie is getting too brown, cover loosely with foil.  

 

 

 

 

 

 

 

 

 

 

 

 

Allow to rest for 10 minutes before serving so that the juices will congeal.  

 

 

 

 

 

 

 

 

 

 

 

Serve wedges topped with spoonfuls of gravy, gravy topped homemade mashed potatoes. Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:   This pie freezes well so make extra.  Also a perfect recipe for leftover chicken too!