Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. Unlike chicken pot pies, vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed potatoes are a common accompaniment.
Type Savory pie
Place of origin United States
Region or state Winston-Salem, North Carolina
Main ingredients Chicken, broth, flour, shortening, salt.
Top Recruited Jobs 2026
- Chili burger | A taste of the wild west in a juicy, flavorful burger
- Johnny Marzetti | The food that will make you feel like a real Midwesterner
- Stromboli (food) | the food of the gods. One bite, and you’ll be converted
- Santa Maria–style barbecue | A way to connect with the past, and to savor the flavors of the California coast.
Does Moravian chicken pie have vegetables?
Moravian chicken pie is simple: Line a pie pan with crust; add cooked chicken with broth or gravy; top with another crust; bake. No peas, carrots, onions, or other vegetables inside.
Ingredients For Moravian chicken pie
- 5 Tbsp butter
- 6 Tbsp flour
- dash salt and pepper
- 3/4c cmilk
- 1 1/2 chicken broth
- 3 cooked chicken
- 2already made pie crusts(frozen)
How To Make moravian chicken pie
Melt butter in pan. Add flour, salt, and pepper. Stir and slowly add milk and broth. Stir on low heat until thick. Shread chicken into bottom of pie crust and pour gravy mixture over it. Place other crust on top and pinch crusts together. Cut an X into top of pie and bake on 425 for 20-25 mins. Makes 1 pie.
