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Ingredients
- 8 Tbsp. Butter, sweet
- 1/2 tsp Nutmeg, grated
- 1/2 tsp Cinnamon, grnd
- 5 Tbsp. Flour
- 3 c. Chicken stock
- 1/2 c. Heavy cream
- 1 1/2 tsp Salt
- 3/4 tsp Pepper, black
- 1/2 c. Prunes, pitted, coarsley minced
- 1/2 c. Currants
- 1/2 lb Mushrooms, quartered
- 1 x Pepper, Red bell, cored/seeded/coarsely minced
- 1 lb Pearl onions, frzn, thawed
- 6 c. Chicken, cooked, cubed
- 1 pkt Peas, frzn, thawed
- 1/2 x Flaky pastry recipe Egg wash
Directions
- In a 2 qt saucepan, heat 4 Tbsp. butter over low heat. Add in the nutmeg and cinnamon and cook for 1 minute. Sprinkle the flour over the butter, and with a wooden spoon, stir to blend. Increase the heat to moderate and slowly add in the chicken stock, blending well after each addition so which there are no lumps. Fold in the cream, salt and pepper.
- Gradually bring the mix to a boil, stirring constantly. When it has thickened, add in the prunes and currants. Cook over low heat 10 min.
- Meanwhile, heat the remaining 4 Tbsp. of butter in a saut^B pan over moderately low heat. When it foams, add in the mushrooms and peppers. Saut^B till soft, about 5 min. Add in the onions, increase the heat to moderate, and saut^B for 15 min, stirring occasionally.
- Preheat oven to 375 degrees F. Place the chicken in a large mixing bowl.
- Scrape the sauteed vegetables and peas on top, then pour the prune sauce over all. Toss gently to distribute all the ingredients. Taste for seasonings and adjust if needed.
- Spoon the chicken mix into a deep 4-5 qt ovenproof casserole. Roll out the flaky pastry or possibly puff pastry and, using the casserole's lid as a guide, with the tip of a sharp knife cut it to fit. Lay the pastry over the chicken mix and brush it with the egg wash.
- Bake for 60-70 min, or possibly till the pastry is golden. Serve immediately.
- Serves 10-12
- Early cookbooks reveal which chicken pie was every bit as popular as roasted turkey for the prinicipal entree at Thanksgiving dinner. Al- though it's hard to believe, some familes even served both.
- This recipe, with itsbizarre inclusion of prunes and currants, nutmeg and cinnamon, has been developed from a very early recipe. Don't be put off by the fruit and spices. Their presence is unobtrusive and they enhance what can be a very pedestrian sauce, turning it into a magnificent, if mysterious, backdrop for the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 10 servings | |
| Calories 403 | |
| Calories from Fat 241 | 60% |
| Total Fat 27.04g | 34% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 612mg | 26% |
| Potassium 527mg | 15% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.28g | 7% |
| Protein 21.32g | 34% |
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