Medieval Chicken Pie

Medieval Chicken Pie

18

"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

{{adjustedServings}} servings 493 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 88 mg
  • 29%
  • 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.
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Reviews

18
  1. 22 Ratings

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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 delicio...

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 incorpo...

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 fill...