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My review
Medieval Chicken Pie
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
servings 493 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Nutrition Facts
Per Serving: 493 calories; 32.1 g fat; 24.9 g carbohydrates; 25.2 g protein; 88 mg cholesterol; 511 mg sodium. Full nutrition
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
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 delicio...
Most helpful critical review
6/3/2007
Authentic in the sense that heavy spices would have been used to mask the taste and smell of rancid meat (since there was no refrigeration until the 20th c.), but my husband and I did not find t...
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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 delicio...
2/4/2008
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 incorpo...
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 fill...
6/3/2007
Authentic in the sense that heavy spices would have been used to mask the taste and smell of rancid meat (since there was no refrigeration until the 20th c.), but my husband and I did not find t...
2/17/2004
This pie is delicious, and I would absolutely make it again and again. It was pretty easy and not overly time-consuming. I did have to make some changes. I don't like almonds, so I did not in...
10/23/2001
I made this in individual sized pies. A doubled recipe made 6. It had a little too much liquid so in the future I would cut it back by 1/4th. It was very good. The different spices made it i...
10/23/2013
An amazing mixture of spices and flavor. I use chicken stock for prepping the chicken. This recipe is excellent with lamb as well.
3/19/2009
This was a really nice twist on a chicken pot pie-the mace makes a big difference in the flavor.
12/18/2005
I was nervous about what my husbands opinion about this would be. No fear he really liked it. In fact I think that he liked it more than me. The only complaint was that I over reacted a little ...