I made this chicken pie for my hubby and he LOVED it—so much that while he was still in the process of eating it he asked “when are you making this again?” Luckily I had a hunch he’d love this pie so I made two of these pies at the same time and froze one for later! I really do suggest making two of these pies at a time and freezing one for later because this is a time consuming recipe, but when you make two at once, it only takes a few extra minutes.
|My unbaked Pie|
|The finished product–so pretty!|
Moravian Chicken Pie
1/2 C sour cream
1 egg, lightly beaten
2 1/2 C all purpose flour
1-1/2 t salt
12 T cold, unsalted butter, cut into 1/2-inch pieces
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
1 T vegetable oil
1 bay leaf
2 T unsalted butter
1/4 C all-purpose flour
1/4 C half-and-half
1 large egg, lightly beaten
Stir together sour cream and egg in small bowl, set aside.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat (you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.
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