Medieval Chicken Pie Recipe
This is a type of meat pie that was popular in Europe during the Middle Ages (700-1450). Feel free to experiment with the spices, substituting cardamom, allspice, nutmeg, and other spices. To be truly genuine, use a whole wheat crust.
Servings Per Recipe: 8 | Calories: 492.8
Ingredients:
- ½ cup ground almonds
- 3 tablespoons white wine
- 1 cup chicken broth
- ½ teaspoon ground mace
- ¼ teaspoon ground cloves
- 1 egg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground white pepper
- ⅛ cup dates, pitted and chopped
- 1 ½ pounds chicken
- ½ cup shredded Cheddar cheese
- 1 recipe pastry for a 9 inch double crust pie
- ¼ teaspoon ground black pepper
Directions:
- Chicken should be cut into bite-sized pieces. Boil chicken in chicken broth for 1 hour or until done in a pot over low heat. If necessary, add water to cover the chicken as it cooks. Drain and set aside the broth, then transfer the cooked chicken to a large mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C).
- Toss the cooked chicken with the egg, white wine, and 1 cup of chicken stock. Toss in the dates, ground almonds, and cheese to combine. Salt, black and white pepper, cloves, ginger, mace, and cinnamon are all good additions. Toss in the spices. If the filling appears wet, don't worry; it will thicken as it cooks.
- Fill the pie shell with the filling. Cover with the top shell and crimp the edges to seal them.
- Bake for 45 minutes to an hour at 375 degrees F (190 degrees C).
Nutrition Facts:
| Nutritions | Facts | Fat | 32.1g | Saturated Fat | 8.5g | Folate | 45.9mcg | Vitamin A Iu | 189IU | Calcium | 96.8mg | Calories From Fat | 288.5 | Carbohydrates | 24.9g | Vitamin C | 0.1mg | Cholesterol | 87.7mg | Thiamin | 0.3mg | Niacin Equivalents | 14.4mg | Dietary Fiber | 3.1g | Sodium | 510.6mg | Protein | 25.2g | Vitamin B6 | 0.5mg | Iron | 2.7mg | Magnesium | 55.3mg | Potassium | 332.1mg | Sugars | 2.2g |
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