Here's how you can make it for your family:
Buy two rotisserie chickens and pick all the meat off the bones. This is what the carcasses will look like when you get done. Unless you are a more efficient picker than me, in which case yours will look worse.
Put all the meat in a greased 9X13 pan. Spread out evenly.
Now assemble the following items: Self-rising flour, cream of chicken soup, two sticks of margarine and milk.
Spread the cream of chicken soup over the chicken. This is the hardest part of the whole process. And it's not really that hard.
Mix your crust ingredients with a whisk: 1 cup of margarine, milk and flour.
Pour your crust (as you can see from the picture it's very liquidy when mixed so it's easy to pour) over the chicken and soup layers in the pan. If you are like me and are not going to bake this right away you can cover the dish with saran wrap and put it into the fridge until you are ready to bake it.
Bake at 400 for one hour until it's golden brown. Serve with whatever sounds good. Not sure why but I always serve it with LeSueur baby peas but you could serve it with any green veggie. Or just by itself in a big ole bowl. My husband has been known to stand over the dish with a spoon and eat it like a caveman.
My family on my mom's father's side is Moravian and I love serving this little piece of my heritage to my family. And don't get me started on Moravian Sugar Cookies!
Moravian Chicken Pie
meat from 2 rotisserie chickens (or 6-8 cups shredded, cooked chicken)
2 cans Cream of Chicken soup
1 cup self rising flour
1 cup milk
1 cup melted margarine
Layer chicken in greased 9X13 pan. Spread cream of chicken soup over top.
Mix flour, milk and margarine together with whisk. Pour over chicken and soup.
Bake at 400 for 1 hour.
You can also cut this recipe in half and make in an 8 inch square dish. I'd just watch your time because it might not take the whole hour to bake.