Spiced chicken pie

    1 hour 15 min

    This chicken pie is a little different than your average pie. It's spiced with ingredients such as cloves, ginger, mace and cinnamon. Feel free to play around with the spices of your choice.

    31 people made this

    Serves: 8 

    • 1 (450g) pack Jus-Rol shortcrust pastry sheets
    • 675g chicken, cut into bite-sized pieces
    • 1 egg
    • 3 tablespoons white wine
    • 2 tablespoons pitted and chopped dates
    • 70g ground almonds
    • 60g Cheddar cheese, grated
    • 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 mace
    • 1 teaspoon ground cinnamon
    • 250ml chicken stock

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. In a saucepan, poach chicken in the chicken stock, over low heat, for about 5-8 minutes or until the juices run clear. Drain and reserve the stock. Place the cooked chicken into a large bowl to cool.
    2. Preheat oven to 190 C / Gas 5.
    3. Add egg, white wine and 250ml chicken stock to the cooked chicken. Add dates, ground almonds and Cheddar 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.
    4. Line a 23cm pie tin with one sheet of pastry, cutting off any extra from the edges. Pour the filling into the pastry case. Place another sheet of pastry over the filing, cutting off the excess and crimping to seal.
    5. Bake at 190 C / Gas 5 for 45 minutes to an hour.

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    Reviews in English (21)


    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 US | Canada)


    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 US | Canada)


    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 US | Canada)