Moravian chicken pie January 18, 2012Posted by Peeps in Cook's Country, Cooking, Food, random stuff.
When we got the December/January issue of Cook’s Country magazine, the cover photo looked so amazing I begged my wife to try it.
I started with the crust. Mix half a cup of sour cream and one large beaten egg in a bowl and set aside. 2 and a half cups of flour and a teaspoon and a half of salt went into the food processor and got spun briefly to get combined. Then 12 tablespoons of butter cut into small pieces go in and pulsed until the butter was completely incorporated. It should look like biscuit dough just before the liquid goes in. Then half of the sour cream mixture goes into the food processor and gets pulsed five or six times. Then the rest of the mixtures goes in and pules until a dough begins to form.
Lightly flour a board or counter and knead the dough until it comes together. Cut the dough in half and form each half into a four inch disk, wrap in plastic and refrigerate for at least an hour.
When you’re ready to roll out the dough, let it sit out for a few minutes to warm up slightly. On a lightly floured counter roll it out into about a 12 inch circle. The first half of the dough goes into a 9 inch pie plate, leaving about half an inch of overhang all around. The second half of the dough goes onto a parchment covered baking sheet. Both halves get covered in plastic and returned to the fridge.
Now, I need to admit something here. I’m lazy. Seriously lazy. And if I ever can manage to cheat to save myself some effort, I’m all for it.
The actual recipe has you brown chicken parts then poach them in chicken broth so that you end up with both cooked chicken and “fortified” broth for the filling and gravy. And ordinarily I would have done all that. But they did it that way because they used commercial chicken broth. We don’t. My wife makes awesomely flavorful chicken broth that didn’t need any help. So, I bought a rotisserie chicken from the supermarket and once I’d taken all the meat off the bones, I had all the cooked chicken I needed.
Moving on. Preheat the oven to 450 degrees with one of the racks on the lowest possible position.
In a saucepan heat four tablespoons of butter until melted and whisk in a quarter cup of flour to make a roux, cooking for a couple minutes. Add two cups of chicken broth and a quarter cup of half and half and simmer until thickened, about ten minutes.
Season with salt and pepper to taste. Take one cup of the gravy and combine with the cooked chicken. Reserve remaining gravy.
The chicken mixture goes into the dough lined pie pan and spread into an even layer.
Place the top layer of dough onto the pie. Fold the dough under itself so that the edge of the fold is flush with the outer rim of the pie pan. Cut four slits in the top crust for venting and brush with beaten egg.
Bake the pie for 18 to 20 minutes then reduce the oven heat to 375 and bake another 10 to 15 minutes until it’s a deep golden brown.
Let the pie cool on a baking rack for at least 45 minutes before serving.
When you’re ready to serve, heat the reserved gravy along with three quarters of a cup of chicken broth to a simmer for about five minutes. Check for seasoning and serve with the pie.
We simply served it with some steamed broccoli. We are so making this again! It was incredibly wonderful. And the pie dough was a joy to work with. The leftovers, if you have any, even reheat well. This is something worth trying. Or doing again and again.
RIGHT HERE is the printable version.