Moravian chicken pie

Moravian Chicken Pie is a traditional dish originating from the Moravian Church community in the Southern United States, particularly in North Carolina. Unlike other regional variants of chicken pie, the Moravian style is noted for its simplicity and the absence of vegetables in the recipe.

History

The Moravian Chicken Pie has its roots in the culinary traditions of the Moravian Church, a Protestant denomination that originated in the present-day Czech Republic. The Moravians established several settlements in North Carolina during the 18th century, including the town of Salem, which is now part of the city of Winston-Salem. The pie was a common feature at church gatherings and community events, and over time it became a well-known dish in the region.

Preparation

The primary ingredients of a Moravian Chicken Pie are chicken, broth, and pastry. The chicken is typically boiled until it is tender enough to be easily pulled apart. The broth is made from the water in which the chicken was boiled, often with the addition of seasonings such as salt and pepper. The pastry is a simple mixture of flour, shortening, and water.

The chicken and broth are placed in a pie dish, and then the pastry is rolled out and laid over the top. The pie is baked until the pastry is golden brown. Unlike many other types of chicken pie, a Moravian Chicken Pie does not include vegetables such as peas or carrots.

Variations

While the traditional Moravian Chicken Pie is made without vegetables, some modern variations of the recipe do include them. Other variations may use different types of pastry or add additional seasonings to the broth.

See also

• List of pies, tarts and flans
• Cuisine of the Southern United States