Moravian Chicken Pie
From Cook's Country
Moravian chicken pie is a satisfying double-crusted pie filled with shredded chicken and served with a rich gravy. We first seared the chicken to render the fat from its skin, which we used later in a roux to thicken the gravy. To ensure it would be moist, we then poached the chicken in chicken broth and used that broth for our gravy. After shredding the chicken, we tossed it with some of the gravy base to continue to keep it moist during cooking. While the pie cooked, we thinned the remaining gravy base with more chicken broth to give the final gravy the perfect consistency.
If you get less than 2 tablespoons of fat from browning the chicken in step 4, supplement it with butter. The pie may seem loose when it comes out of the oven; it will set up as it cools.
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