Moravian Chicken Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
whole |
9 inch pie crusts -- see recipe |
|
2 1/2 |
pounds |
boneless, skinless chicken breasts |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
3 |
tablespoons |
all-purpose flour |
|
1 |
cup |
low sodium chicken broth |
|
3 |
tablespoons |
vegetable oil |
| Heat oven to 375°F. Heat oil in large skillet or Dutch oven. Cook chicken until browned on both sides and cooked through. Let cool. Shred chicken to make 2 1/2 cups. Heat chicken broth, salt, and pepper together. Add flour and stir constantly to prevent lumps. Let boil and stir until thickened. Add chicken and heat through. Place one sheet of dough in bottom of pie pan and up sides. Pour chicken mixture into pie pan. Cover with second sheet of pie dough. Pinch top and sides together and cut slits in top. Bake 45 minutes to an hour until crust is golden and filling is bubbly. Makes 8 servings. |
| Per Serving: 419 Calories; 19g Fat (41.8% calories from fat); 37g Protein; 23g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 582mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 3 1/2 Fat. |