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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