Medieval Chicken Pie
Inspired by ken follett's book pillars of the earth.
Recipe Summary Medieval Chicken Pie
This is a kind of meat pie that would have been eaten during the Middle Ages (700-1450) in Europe. Feel free to play around with the spices and substitute things such as cardamom, allspice, nutmeg, etc. Use a Whole wheat crust to be really authentic.Ingredients | Medieval Peasant Bread1 recipe pastry for a 9 inch double crust pie1 ½ pounds chicken1 egg3 tablespoons white wine⅛ cup dates, pitted and chopped½ cup ground almonds½ cup shredded Cheddar cheese¼ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon ground white pepper¼ teaspoon ground cloves½ teaspoon ground ginger½ teaspoon ground mace1 teaspoon ground cinnamon1 cup chicken brothDirectionsCut chicken into bite-sized pieces. In a saucepan, boil chicken with chicken broth, over low heat, for about 1 hour or until done. Add water, if necessary, to cover chicken while cooking. Drain and reserve the broth, and place cooked chicken in a large bowl.Preheat oven to 375 degrees F (190 degrees C).Add egg, white wine and 1 cup of chicken stock to the cooked chicken. Add dates, ground almonds and cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks.Pour filling into pie shell. Cover with top shell and crimp to seal edges.Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.Info | Medieval Peasant BreadServings: 8 Yield: 1 pie
TAG : Medieval Chicken PieMeat and Poultry Recipes, Chicken,