Spiced Medieval Chicken Pie

    • < />

    Spiced Medieval Chicken Pie

    Spiced Medieval Chicken Pie

    (24)
    2hours30min


    23 people made this

    Try this unusual chicken pie recipe, which is of a type 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, etc.

    Ingredients
    Serves: 8 

    • 1 recipe pastry for a 23cm double crust pie
    • 750g chicken
    • 1 cup (250ml) chicken stock
    • 1 egg
    • 3 tablespoons white wine
    • 1/8 cup dates, pitted and chopped
    • 1/2 cup (60g) ground almonds
    • 60g grated cheddar cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Cut chicken into bite-sized pieces. In a saucepan boil chicken with chicken stock over low heat for about 1 hour or until done. Add water if necessary to cover chicken while cooking. Drain and reserve the stock, and place cooked chicken in a large bowl.
    2. Preheat oven to 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, nutmeg 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 for 45 minutes to an hour.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (24)

    by
    14

    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.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    10

    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  -  04 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    6

    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  -  12 Mar 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate