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.
1 recipe pastry for a 23cm double crust pie
1 cup (250ml) chicken stock
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
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
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.
Preheat oven to 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, nutmeg 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.