EASY MORAVIAN CHICKEN PIE

1/2 can milk or water Dough for 2 pie crusts Butter for greasing pie dish

This pie is delicious and a snap to pull together when you’re in a hurry. 3-4 cups leftover cooked chicken, shredded 1 can condensed cream of chicken soup Preheat oven to 350 degrees. Mix together the chicken, soup and milk in a medium bowl.

Butter a deep pie dish. Roll out one of the pie crusts to fit the pie dish with at least 1/2” overhang. Pour the chicken mixture into the center of the crust and smooth with a spatula.

Roll out the second pie crust and place it over the pan. Fold the edge of the top crust under the overhanging crust, and pinch to crimp and seal all around.

Cut slits in the top crust for steam to escape. You can make a decorative design with the point of a knife. Cover the edge of the pie with a strip of foil. Place in preheated oven and back for 50-60 minutes, or until crust is cooked through and golden. You may remove the foil for the last 10 minutes.

Allow to cool 10 minutes before serving.