Authentic Moravian Chicken Pie: A Double-Crust Classic From Winston-Salem

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If you’ve ever walked through Old Salem in the fall, you know the feeling. The crunch of leaves underfoot. The smell of woodsmoke drifts down Main Street. The way the church bells echo off the cobblestones and brick walls.

And somewhere, maybe in a kitchen that’s been standing since the late 1700s, a Moravian Chicken Pie is baking — its buttery crust promising warmth, comfort, and history in every bite.

This isn’t just dinner, and it’s not a chicken pot pie (as all locals know!). It’s a recipe that’s been handed down through generations, and making it means keeping a piece of Winston-Salem’s roots alive.

The Deep Roots Of Moravian Chicken Pie In Winston-Salem

The Moravian story in Winston-Salem begins long before the city had its double name. In 1753, a group of Moravian settlers purchased 100,000 acres of land in the North Carolina backcountry. Moravians were members of one of the world’s oldest Protestant denominations, which began in what is now the Czech Republic.

Moravians came to America in search of religious freedom, first establishing a colonial settlement in Pennsylvania in 1735, bringing their faith, music, and baking traditions with them.

They soon built a new community called Salem in 1776. And in Salem, those traditions met the realities of frontier life.

Cooking The Moravian Way

Frugality and resourcefulness have always been central to the Moravian way of life — values that carried into their kitchens and shaped the way they cooked. In early Salem, recipes (or “receipts,” as they were called then) were built around making the most of what was on hand.

Food was central to their life here — not as a luxury, but as a reflection of faith, community, and resourcefulness.

• Simple Ingredients: Early Moravians relied on what they could grow, raise, or preserve.
• Communal Cooking: Many meals were made in large batches to serve neighbors, travelers, and church members.
• No Waste: Every part of the chicken was used — meat for pies, bones for broth, and sometimes fat for baking.

Moravian Chicken Pie evolved naturally from this lifestyle of simplicity and self-reliance, a meal born not from luxury, but from the need to nourish a community with warmth, humility, and heart. It served much the same purpose as a modern casserole: hearty, practical, and designed to feed a table full of people.

For more than two and a half centuries in Winston-Salem, home to one of the two largest Moravian communities in the U.S., home cooks have continued to make this meal worthy of celebration.

Why This Pie Is Different

Unlike traditional American pot pie, Moravian Chicken Pie contains no vegetables inside — just tender chicken and silky gravy inside a double crust. The vegetables were always served separately so each could be enjoyed for its own flavor.

It’s the kind of straightforward, hearty dish that warmed Old Salem families on cold Piedmont nights — proof that “simple” can still mean extraordinary flavor. It’s a dish that feels simple on paper, but the absence of filler makes the chicken shine — and the crust? Well, that’s where the magic happens.

Moravian Chicken Pie & Winston-Salem Traditions

If you grew up here, you’ve likely seen this pie at:

• Church socials alongside sugar cakes and coffee
• Holiday gatherings (one pie per eight people, minimum)
• Community fundraisers with foil-wrapped pies ready to take home
• Local farmers markets, especially
• Family reunions at Tanglewood Park, next to deviled eggs and slaw

It’s more than food — it’s community on a plate.

Did You Know? Moravian pies were a favorite among travelers in colonial North Carolina. Taverns like The Tavern at Old Salem offered hearty, no-fuss meals to passersby, and the chicken pie was considered the perfect one-dish meal.

Old Salem Moravian Chicken Pie Recipe

This beloved regional classic features a golden, flaky double crust filled with juicy, bite-sized pieces of chicken and served with a silky, savory gravy. Modest in its ingredients yet rich in comfort, it combines chicken, pastry, and gravy in their purest form — nothing more, nothing less.

The chicken is gently simmered before baking, ensuring every piece stays tender, while the velvety gravy infuses the pie with moisture and deep, satisfying flavor.

Ingredients & Notes

Here’s everything you’ll need for the crust and filling, plus quick tips to help each ingredient shine.

For the Crust

• ½ cup sour cream (chilled) – Cold sour cream helps create a tender, flaky crust.
• 1 large egg (lightly beaten) – Adds richness and helps bind the dough.
• 2½ cups all-purpose flour – Standard unbleached flour works best for structure.
• 1½ teaspoons salt – Enhances flavor in the dough.
• 12 tablespoons unsalted butter (cut into ½-inch pieces and chilled) – Keep it cold for maximum flakiness.

Tip: Keep all crust ingredients cold for the best results. Yes, even chill the salt and flour.

For the Pie Filling

• 2 bone-in split chicken breasts (10–12 oz each, trimmed and halved crosswise) – Bone-in adds deeper flavor to the broth.
• 3 bone-in chicken thighs (5–7 oz each, trimmed) – Thighs provide extra juiciness.
• 3 cups low-sodium chicken broth – Homemade or store-bought; low-sodium gives you more control over seasoning.
• 1 tablespoon vegetable oil – For browning the chicken.
• 1 bay leaf – Adds subtle herbal depth.
• Salt and pepper, to taste – Season generously for best flavor.
• 2 tablespoons unsalted butter – Enriches the gravy.
• ¼ cup all-purpose flour – Thickens the gravy to a silky texture.
• ¼ cup half-and-half – Adds creaminess without making the filling too heavy.
• 1 large egg (lightly beaten) – For brushing the crust so it bakes up golden and glossy.

Tip: For the most flavorful pie, use a mix of white and dark meat chicken. The thighs keep the filling moist while the breasts provide firm, tender chunks.

Step-by-Step: How To Make Moravian Chicken Pie

Follow these simple steps to build a flaky crust, tender chicken filling, and rich gravy.

1. Mix The Crust

• Stir together chilled sour cream and 1 beaten egg; set aside.
• In a food processor, pulse flour and salt for 3 seconds.
• Add butter and pulse 10 times until pea-size chunks remain.
• Add half the sour cream mixture, pulse 5 times, then add the rest and pulse until dough starts to clump.

2. Shape & Chill The Dough

• Turn the dough onto a floured surface, knead briefly, and divide into two disks.
• Wrap in plastic and chill 1 hour or up to 2 days.
• Roll one disk into a 12-inch round and fit it into a 9-inch pie dish, leaving ½-inch overhang.
• Roll the second disk to 12 inches, place on a parchment-lined sheet, cover both, and chill 30 minutes.

3. Cook The Chicken Filling

• Pat chicken dry, season with salt and pepper, and brown in a large pan in oil for 10 minutes.
• Transfer chicken to a plate and pour the rendered fat into a small bowl (you should have about 2 tablespoons). Reserve this fat for the gravy.
• Remove and discard skin.
• Add 3 cups of chicken broth, the browned chicken pieces, and 1 bay leaf to the now-empty pot. Bring to a boil, then reduce the heat to low and simmer, covered. Cook for 14-18 minutes.
• Shred into bite-sized pieces, removing all bones. Pour the cooking broth through a fine-mesh strainer into a bowl – you should have about 2¾ cups of liquid. Discard the bay leaf.

4. Make The Gravy

• Preheat oven to 450°F.
• Melt butter with reserved fat, whisk in flour until golden (1–2 min).
• Slowly whisk in broth and half-and-half, simmer until thickened (1¾ cups).
• Season with salt and pepper; mix 1 cup of gravy with the chicken. Reserve the remaining gravy and broth.

5. Assemble & Bake

• Fill the bottom crust with chicken mixture, top with the second crust, and seal the edges.
• Cut slits in the top, brush with egg.
• Bake 18–20 min at 450°F, reduce to 375°F, bake 10–15 min more.
• Cool 45 min.

6. Finish & Serve

• Combine the remaining ¾ cup of gravy with ¾ cup of reserved broth in a medium saucepan.
• Bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, about 5–7 minutes.
• Season with salt and pepper (optional), and spoon alongside each slice of pie.

Tips & Shortcuts

These quick tips and easy swaps make it simple to get great results — whether you’re going for tradition or saving time.

• Thicker flavor: Grind up the chicken skin and put it back in with the other chicken.
• Extra creamy: Swap half broth for half-and-half.
• Historic flair: Bake in cast iron for colonial charm.
• Speedy version: Rotisserie chicken + store-bought crust.

Expert Tip: In colonial Salem, bakers used lard or rendered chicken fat instead of butter for crusts. While butter adds flakiness, using schmaltz delivers a deeper, savory flavor. Try swapping half the butter for chicken fat if you’re feeling adventurous.

Serving Traditions & Holiday Connections

In Old Salem, chicken pie wasn’t just for Sundays — it made an appearance during the Christmas season, especially after a Moravian Lovefeast at church. Families would return home, light candles in their windows, and serve warm chicken pie before heading back out to sing carols.

Even now, many families keep the tradition alive, serving it at Christmas Eve or New Year’s gatherings. The smell of a freshly baked Moravian chicken pie often fills kitchens just after candlelight services, becoming the centerpiece of holiday tables passed down through generations.

Old Salem Moravian Chicken Pie Recipe

This traditional double crusted pie is made with flaky shortcrust pastry that's filled with only chunks of poached chicken meat and a thick broth-based sauce. It may seem simple, but the flavor is quintessentially Winston-Salem.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine American

Servings 8

Ingredients

  

Crust Ingredients

• 1/2 cup sour cream (chilled)
• 1 large egg (lightly beaten)
• 2-1/2 cups all-purpose flour
• 1-1/2 tsp salt
• 12 Tbsp unsalted butter (cold, cut into 1/2-inch pieces)

Pie Ingredients

• 2 bone-in split chicken breasts (10–12 oz each, trimmed and halved crosswise)
• 3 bone-in chicken thighs (5–7 oz each, trimmed)
• 3 cups low-sodium chicken broth
• 1 Tbsp vegetable oil
• 1 bay leaf
• salt and pepper to taste
• 2 Tbsp unsalted butter
• 1/4 cup all-purpose flout
• 1/4 cup half-and-half
• 1 large egg (lightly beaten for egg wash)

Instructions

 

• Make the crust: Stir sour cream and egg. Pulse flour and salt in a food processor; add butter until pea-sized. Add sour cream mixture in two parts, pulsing until dough forms.
• Chill & roll: Divide dough into two disks, wrap, and chill 1 hour. Roll one into pie plate, second onto baking sheet. Chill 30 minutes.
• Cook chicken: Season and brown in oil. Simmer with broth and bay leaf until cooked (14–18 min). Shred meat; strain broth.
• Make gravy: Melt butter with reserved fat. Whisk in flour, then broth and half-and-half. Simmer until thickened. Season to taste. Mix 1 cup gravy with chicken.
• Assemble pie: Fill crust with chicken mixture, top with second crust, seal, cut slits, and brush with egg.
• Bake: 450°F for 18–20 min, then 375°F for 10–15 min, until golden. Cool 45 min.
• Serve: Warm remaining gravy with extra broth; serve alongside slices.

Notes

• If you get less than 2 tablespoons of fat from browning the chicken, 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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Variations To Try

While the traditional Moravian Chicken Pie is perfect in its simplicity, there are a few simple twists you can try to make this classic your own. Whether you’re working with leftovers, looking to add herbs from your garden, or adapting for a special occasion, these variations offer a fresh take while honoring the original.

• Turkey Pie: Great for Thanksgiving leftovers.
• Herbed Crust: Add rosemary or thyme to the dough.
• Creamy Style: Stir in a splash of cream before baking.
• Mini Pies: Make individual servings for parties.

Storage & Reheating

How to keep your pie fresh and bring back that just-baked taste.

• Refrigerate: Cool, wrap, store up to 4 days.
• Freeze: Wrap tightly in foil and plastic wrap; freeze 3 months.
• Reheat: 350°F oven, covered, until heated through.

Fun Fact: One Pie Feeds Eight: In many Moravian church cookbooks and fundraiser flyers, the serving size recommendation is always the same: one pie per eight people. It’s a rule of thumb that still holds today at many holiday tables in Winston-Salem.

Where To Buy Take-And-Bake Moravian Chicken Pies

• Buie’s Market – 749 N. Avalon Road, Winston-Salem, NC 27104 (336.602.2504)
• Clemmons Country Store – 2690 Lewisville Clemmons Rd, Clemmons, NC 27012 (336.766.8988)
• James Foods – Graham, NC (order online for delivery!)
• Mawmaw’s Chicken Pies – 652 Gralin Street, Kernersville, NC, 27284 (336.416.2334)
• Mrs. Pumpkin’s Bakery – 3645-B Reynolda Road, Winston-Salem, NC 27106 (336.924.9797)
• Salem Kitchen – 50 Miller Street, Winston-Salem, NC 27104 (336.722.1155)

What Sides Go Best With Moravian Chicken Pie?

Moravian Chicken Pie is the definition of savory simplicity: just chicken, broth, and crust. That is exactly why the side dishes matter so much. They provide contrast, color, and brightness to balance the richness of the pie.

Here are some traditional and modern side pairings that elevate your meal without stealing the spotlight:

Traditional Moravian Sides

• Vinegar-Based Slaw (Red or Green Cabbage): This tangy, slightly sweet side cuts through the buttery richness of the pie. Traditionally served chilled, it offers crunch and contrast on a warm plate. Try adding caraway seeds for a deeper heritage flavor.
• Pickled Beets: Served in many Old Salem homes, these add a pop of color and earthy sweetness. They are often marinated with sugar, vinegar, and a hint of clove, offering both visual and flavor contrast.
• Green Beans with Bacon or Almonds: A simple sautéed green bean dish was (and still is) common on Moravian tables. Add bacon for a smoky note or almonds for a nutty crunch.
• Yeast Rolls or Sally Lunn Bread: Soft, pillowy rolls are perfect for soaking up extra gravy. Sally Lunn bread, similar to a brioche, is a nod to Moravian baking tradition.
• Moravian Sugar Cake (for Dessert): This cinnamon-strewn, buttery cake is often served after a hearty pie dinner. Its yeast-risen base connects it to the same baking methods used for rolls and buns.

Modern Twists That Still Honor Tradition

• Roasted Root Vegetables: Carrots, parsnips, and turnips roasted with a little thyme and olive oil mimic the earthiness of traditional Moravian gardens.
• Apple-Cranberry Chutney: Adds tartness and brightness. This reflects seasonal ingredients and preserves, common in early Moravian kitchens.
• Warm German Potato Salad: With vinegar, mustard, and bacon dressing, it is heartier than cold mayo-based versions and more in line with Moravian cooking principles.

Beverage Pairings

Moravian meals have always centered around comfort, community, and warmth, and the beverages served alongside are no exception.

Here are some drink pairings that complement the richness of Moravian Chicken Pie and round out a traditional or modern meal:

• Sweet Tea: A Southern classic and year-round staple, sweet tea offers a refreshing contrast to the savory pie.
• Moravian Coffee: Lightly roasted and typically served with sugar cake, Moravian-style coffee is a traditional finish to community meals and Lovefeasts.
• Hot Apple Cider: Especially popular during the fall and winter seasons, apple cider’s natural acidity pairs beautifully with buttery crust and rich gravy. While sweet tea is a staple, warm apple cider or spiced wassail is deeply connected to Moravian holiday traditions, especially during Lovefeasts.
• Spiced Wassail: A warm, spiced punch often served during Moravian holiday gatherings, wassail adds a festive note and makes an excellent non-alcoholic option for a winter table.
• Dry Hard Cider or Light White Wine: For a more modern pairing, dry cider or a crisp white like Pinot Grigio can elevate the meal without overpowering its simplicity.

Glossary: Moravian Terms and Traditions

New to Moravian history or curious about the cultural roots behind this classic recipe? Here are a few key terms and historical references to help you explore the heritage behind every bite.

• Moravian Church: A Protestant denomination founded in the 15th century in what is now the Czech Republic. Moravians emphasize simplicity, community, and mission work. Many early American Moravians settled in Pennsylvania and North Carolina.
• Old Salem: A historic district in Winston-Salem, North Carolina, originally established by Moravian settlers in 1766. Today it is a living history museum and cultural preservation site where traditional crafts, foodways, and architecture are showcased.
• Lovefeast: A traditional Moravian service focused on unity and community, often involving the sharing of sweet buns and coffee. Lovefeasts are especially common during Advent and Christmas.
• Receipts: The historic term used by Moravians and other colonial cooks for what we now call “recipes.” Many were handwritten and passed down through generations.
• Wassail: A warm, spiced holiday beverage served during winter gatherings and Lovefeasts. It is often made with apple cider, citrus, and spices like cinnamon and cloves.
• Double Crust: Refers to a pie that is encased in pastry on both the bottom and top. In Moravian tradition, this created a sealed, sturdy pie that was easier to store and transport, especially in communal settings.
• Salem Tavern: A historic restaurant in Old Salem that served traditional Moravian foods, including chicken pie, until it closed in 2019. It was a landmark for locals and tourists alike.

Frequently Asked Questions

Over the years, we’ve gotten a lot of questions about Moravian Chicken Pie, from baking tips to serving traditions. Here are the answers to the ones we hear most often. If you don’t see your question here, feel free to ask us in the comments!

Is This The Same As Chicken Pot Pie?

Not quite. Traditional American chicken pot pie usually has vegetables like peas, carrots, and potatoes baked right inside the filling. Moravian chicken pie is all about keeping it pure and simple — just tender chicken and rich, silky gravy inside a double crust. The vegetables are served separately, letting each dish keep its own flavor and texture.

Can I Make It Ahead?

Yes! You can fully assemble the pie (crust, filling, and top), then cover it tightly and refrigerate for up to 24 hours before baking. This makes it perfect for holidays or busy weekends when you want the comfort of homemade without last-minute prep. If baking straight from the fridge, add a few extra minutes to the bake time.

Do I Have To Make The Crust From Scratch?

Not at all. A homemade crust will give you the flakiest, most flavorful results, but a good-quality store-bought crust works if you’re short on time. Just remember to still brush the top with beaten egg for that golden, bakery-style finish.

Learn More About Old Salem History

Old Salem is more than just a backdrop for this beloved recipe; it’s a living story of craftsmanship, community, and culinary tradition. If you’d like to dive deeper into its rich heritage, explore our complete guide to Old Salem history and discover how this unique community continues to preserve the flavors and traditions of the past.

What’s your favorite Moravian dish? And what’s your favorite take-and-bake Moravian pie? Let us know in the comments!