Prep 5 mins
Cook 35 mins
This is my take on a medieval recipe that I was given. It can be served warm or cold but I prefer it warm.
- 1 lb chicken, cooked and deboned
- 2 tablespoons butter, melted
- 1⁄2 cup raisins
- 1 tablespoon sugar
- 1⁄2 teaspoon mace
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1⁄2 cup white wine
- 1⁄4 cup chicken broth
- 2 eggs, slightly beaten
- 1 pastry for a double-crust 9-inch pie
- Preheat oven to 375 degrees.
- Combine all filling ingredients.
- Fill bottom crust with filling, cover with top crust.
- Crimp crust to seal and cut a slot in the center as a steam hole.
- Bake for 35 minutes or until crust is nice golden.
I can't believe how easy this was to make. It literally took under 2 minutes to put together. I added just a tiny hint of nutmeg to this and I was trying to use up some fresh Thyme so I added a bit of that with the chicken stock. (used stock instead of broth). Oh my word - this make the house smell so good. Especially when it's a cold, autumn day. Yum! Burned the roof my mouth trying to taste this because I could not wait - but it was worth it! sweet, but not too sweet and its also savory - the pefect combination. Ok, my Pie should have cooled off a little bit by now so I can eat a whole piece instead of 4 bites. Thank you MG for sharing this. I will be making this often, especially when I have no time and need to impress! **** Made and reviewed for ZAARTAG ****