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Medieval Chicken Pie

Medieval Chicken Pie

Talia

Talia

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Cut 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Pour filling into pie shell. Cover with top shell and crimp to seal edges.
  5. Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ASHLEY_S
14

ASHLEY_S

1/3/2008

Contrary to one reviewer's opinion, people didn't eat rancid meat in the middle ages. The spices they used were what was available at the time and pleasing to medieval palates. This is a delicious recipe--the version I use contains several eggs as well as a little roasted pork, another commonly used meat on non-fasting days. We leave out the nuts due to allergy, but almonds were a very common ingredient in the middle ages, so leave it in if you can.

StirringThePot
10

StirringThePot

2/5/2008

Holy cow.... How delicious and, as one reviewer already said, filling! :-) Thank you SO MUCH for posting this recipe. It is a welcome addition to my family's favorites and a fun way to incorporate a History lesson into an everyday kind of event. Before tripping upon this recipe, I would not dream of eating ANY "pot pie" or "a la king" type of dish, as I found the tasteless, slimy fillings to be a complete turn-off. Dégoûtant! However, the rich, thick (thanks to the ground almonds), and well-spiced filling of this pie pleased the entire family. Perfect on a cold Winter's day. The only modifications I made were an egg-wash on top for a beautiful, golden brown glaze... and the addition of a handful of frozen peas/carrots (which I also HATE but ATE... LOL) in an attempt to sneak in some veggies for the children. Added those to the chicken's cooking water near the end of the cooking time. Oh, almost forgot - I added green cardamom pods to the chicken cooking water, too. However, they didn't lend much flavor... with the exception of a lone pod I missed fishing-out that exploded in my poor husband's mouth - a bit too much flavor there! Whooooooops. A tip to keep the edges of the pie crust from getting too brown: If you're already brushing the crust with an egg-wash, try rinsing the brush and giving the edges a good soaking brush with just plain water. I did that twice once the crust edges had reached optimum color, and the edges stayed beautiful. The color was unifo

Melowdie
6

Melowdie

3/12/2008

I was a bit skeptical about trying this but I thought why not? Thank goodness I did... The filling was absolutely delicious. I'm not a pie fan myself as I always find they never have enough filling but this was absolutley beautiful thanks :)

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