Medieval Chicken Pie

Full of plump chicken and lots of spices and other tasty ingredients. The chicken is combined with minced dates, ground almonds, and cheddar cheese, along with cinnamon, mace, ginger and cloves. Chicken broth and white wine are stirred in and the filling is mounded into a whole wheat crust, topped with another, and baked.

• Calories: 493 Calories

Ingredients

• 1 egg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 recipe pastry for a 9 inch double crust pie
• ½ cup shredded Cheddar cheese
• ¼ teaspoon ground black pepper
• ½ teaspoon ground mace
• ¼ teaspoon ground white pepper
• 1 cup chicken broth
• ½ cup ground almonds
• 1 ½ pounds chicken
• 3 tablespoons white wine
• ⅛ cup dates, pitted and chopped

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 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.

Step 4

Pour filling into pie shell. Cover with top shell and crimp to seal edges.

Step 5

Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.