Saturday, January 17, 2009

Moravian Chicken Pie and Potato Pancakes

I've had requests for my recipe for Moravian Chicken Pie so here it is.

Moravian Chicken Pie
3 lbs boneless, skinless chicken breast
2 onions
10-15 baby carrots
2-3 cloves garlic- smashed with the side of knife
4-6 cups water
1 box of Pillsbury pie crusts (the ones that are in the refrigerated section that contain two rolled up crusts)
Gravy (recipe to follow)

Quarter onions and place in the bottom of a six quart crock pot. Add carrots and garlic. Place chicken on top. Add water until about half covering everything. Sprinkle with salt and pepper. Cook for 4 hours on high or 6-8 on low. When done, remove the chicken and shred or dice. Strain the broth and set aside.

Place one crust in the bottom of a deep dish 10 inch pie plate. Add chicken. Then add gravy until it comes up to the top of the chicken. Top with other crust. Cut 2-4 slits in the top crust for venting. Cook at 350 for 45-60 minutes - until crust is golden and filling is bubbling out of vents. You may have to cover the edges part way through to keep them from getting overdone.

1/2 cup butter (1 stick)
1/2 cup flour
4-6 cups broth from cooking chicken
Salt and pepper to taste.

In a sauce pan combine butter and flour and bring to a boil. Boil for a couple of minutes. Add broth all at once. Stir and heat through. Add milk and stir until consistence you like is reached (usually 1/2- 1 cup of milk). Salt and pepper to taste.

You will have more gravy than will fit in the pie. This is a good thing as it yummy served with the pie or on your mashed potatoes.

You can stew a whole chicken or whatever parts you like and you don't have to do it in the crock pot - I just find it easier that way.

You can follow the directions through assembly and not bake it and freeze it. When ready let thaw in the refrigerator for 24-48 hours. A lot of times I'll make two and freeze one.

Mashed Potatoes
5 lbs potatoes - I usually use yukon gold or another thin skinned potato (not red).
1/2 cup butter
16 oz container of french onion dip
salt and pepper

Wash and cut up potatoes. Add water just to cover. Bring to a boil and cook until fork tender. Drain. Put back in the pot. Mash with butter. Stir in dip and salt and pepper to taste.

Potato Pancakes
4-6 cups of left over mashed potatoes
2 eggs
1/2-3/4cup flour

Mix all ingredients to make batter. Drop by spoonfuls into hot skillet. Brown on both sides. Serve with gravy.

Growing up Potato Pancakes were always served with a bit of vinegar on them and salt. YUM!


Alicia said...

yum! I'll have to give it a try once Ryan can keep something down.

DeedleMe said...

Yummy yummy, Granny's potato cakes!