Moravian chicken pie
A colonial Moravian double-crusted chicken pie with gravy.
Moravian chicken pie is a savory double-crusted meat pie that originated in the colonial town of Salem, North Carolina. It consists of poached chicken chunks and a thick broth-based sauce encased in flaky shortcrust pastry. The pie is traditionally served in slices with hot chicken gravy poured on top, with extra gravy on the side, often accompanied by mashed potatoes.
Quick Facts
- Country
- United States
- Region
- Winston-Salem, North Carolina
- Main ingredients
- Chicken
- broth
- flour
- shortening
- salt
Facts from the source article.
History
The Moravian immigrants who founded Salem in 1766 brought a tradition of meat pies from their ancestral home in the Czech Republic. The pie's preparation required only five readily available ingredients—chicken, broth, flour, butter, and salt—and a short baking time on an open hearth, consistent with the simple, frugal Moravian lifestyle. It originated as a way to use leftovers or meat from unproductive laying hens, a hallmark of Moravian cuisine. The recipe has changed little since colonial times, and the pie has become an iconic North Carolina dish. Moravian pies were sold at church fundraisers as early as 1920, and homemade versions remain a staple of such events, with pastors sometimes estimating project costs by the number of pies needed. Fresh and frozen pies are available in restaurants, stores, and specialty food shops throughout the Piedmont region.
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