Moravian Chicken Pie

Name: Moravian Chicken Pie
Yield: Serves 8
Cuisine: Southern
Ingredients: 1/2 cup, sour cream, chilled; 1 , large egg, lightly beaten; 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1 1/2 teaspoons, salt; 12 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 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 tablespoon, vegetable oil; 3 cups, low-sodium chicken broth; 1 , bay leaf; 2 tablespoons, unsalted butter; 1/4 cup, all-purpose flour; 1/4 cup, half-and-half; 1 , large egg, lightly beaten

35 comments

Appears in Cook's Country December/January 2012, Cook's Country TV

Instructions for making this fantastic, old-fashioned savory pie left a lot to the imagination. We set out to get rid of the guesswork.

SERVES8

TIME2¾ hours, plus 1 hour chilling and 45 minutes cooling

has video

WHY THIS RECIPE WORKS

Protestant immigrants from the Czech province Moravia settled in Pennsylvania and later in North Carolina and brought with them such homey dishes as Moravian cake, cookies, and chicken pie. Moravian chicken pie is a satisfying double-cruste...

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