Chicken Pot Pie (17th Century)
Yield: | 10 Servings |
Categories: | Chicken, Pies |
8 | tb | Butter, sweet |
1/2 | ts | Nutmeg, grated |
1/2 | ts | Cinnamon, ground |
5 | tb | Flour |
3 | c | Chicken stock |
1/2 | c | Heavy cream |
1 1/2 | ts | Salt |
3/4 | ts | Pepper, black |
1/2 | c | Prunes, pitted; coarsley chopped |
1/2 | c | Currants |
1/2 | lb | Mushrooms, quartered |
1 | Pepper, Red bell; cored/seeded/coarsely chopped | |
1 | lb | Pearl onions, frozen; thawed |
6 | c | Chicken, cooked; cubed |
1 | pk | Peas, frozen; thawed |
1/2 | Flaky pastry recipe | |
Egg wash |
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