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 375F.

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.

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