Chicken Raisin Pie

This is my take on a medieval recipe that I was given. It can be served warm or cold but I prefer it warm.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees.
2. Combine all filling ingredients.
3. Fill bottom crust with filling, cover with top crust.
4. Crimp crust to seal and cut a slot in the center as a steam hole.
5. Bake for 35 minutes or until crust is nice golden.