Weather-driven meal-planning took center stage early this past week, as mizzling cold mist and sprinkles under leaden skies in just-above-freezing temps dominated the start of Tuesday. While I've made many a Moravian Pie based on a classic Moravian church recipe book, I thought it was time to pilot a version tested and verified by the folks at America's Test Kitchen. Shortcutting with a rotisserie-style chicken in the Instant Pot, as well as needing to use up a couple of store-bought crusts I'd grabbed to have on hand over the holidays, the heart of the dish still depended on that new guidance. Some canned green beans seemed a reasonable ride-along, but I also brought out some leftover broccoli and mac and cheese as minor add-ons. A lightly creamy gravy poured over the top, the main attraction of this meal was to be found in chicken pie full of (almost) nothing but chicken, just the way the Moravians perfected it.
As evening came on, and the dry air had moved in, the winds also had picked up and it felt all the more chilling...a harbinger of the dramatic temperature drop that came that night. Wednesday morning's waking was on par with Christmas 2022, with the house weather station registering 15°F. (Hey, that's better than Christmas Eve 2022, when a previous polar vortex pulled our temps down to 4°F.)
"Moravian Chicken Pie," by Kelly Price. Posted online by America's Test Kitchen. Published in Cook's Country, December 2011/January 2012, p. 20-21.
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