Moravian Chicken Pie

From the foothills of North Carolina comes a Tar Heel treasure, Moravian chicken pie! Moravian chicken pie is distinctly simple: double crust, seasoned chicken, and broth & is usually served topped with gravy. Unlike a traditional chicken pot pie, there are no vegetables in this pie. The family says that this recipe is a "keeper"! I hope you enjoy it.

Preheat oven to 375 degrees.
Serves 6 (or 8 small pieces)

2 9-inch pie crusts (you can use ready made or make your own)
2 1/2 cups chopped cooked chicken (you can cook your own, use rotisserie chicken, or canned chicken)
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon poultry seasoning
3 tablespoons flour
1 cup chicken broth
1-2 tablespoon butter, cut in pieces (optional)

Place one pie crust in pie pan.
Place chicken on bottom crust in pie plate. Sprinkle with salt, pepper, and flour, and pour in broth. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.
(Unbaked pies may be frozen at this point.)

Place pie plate on a cookie sheet for easier handling and better browning of the bottom crust. Bake pie 45 minutes to 1 hour, until golden brown and bubbly. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.) If desired, stir a mixture of flour and water into any extra chicken broth, plus salt and pepper to taste, and simmer until thickened to make a gravy to serve with the pie.