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Nutrition Facts
Serving Size 1 (178g) Recipe makes 6 servings
Calories 524
Calories from Fat 292		(55%)
Amount Per Serving		%DV
	Total Fat 32.5g	50%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 1203mg		50%
Potassium 264mg		7%
Total Carbohydrate 40.1g		13%
	Dietary Fiber 2.9g	11%
	Sugars 9.7g
Protein 15.0g		29%
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Chicken Raisin Pie

Recipe #189635 | 40 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mysterygirl
Oct 8, 2006

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

SERVES 6 -8 , 1 pie (change servings and units)

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.

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Browse similar recipes by category

Course > Lunch/Snacks
Course > Main Dish > Savory Pies
Main Ingredient > Meat > Poultry
Main Ingredient > Fruit
Cuisine > European > Western
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Mimi Bobeck

On Oct 16, 2006

I can't believe how easy this was to make. It literally took under 2 minutes to put together. I added just a tiny hint of nutmeg to this and I was trying to use up some fresh Thyme so I added a bit of that with the chicken stock. (used stock instead of broth). Oh my word - this make the house smell so good. Especially when it's a cold, autumn day. Yum! Burned the roof my mouth trying to taste this because I could not wait - but it was worth it! sweet, but not too sweet and its also savory - the pefect combination. Ok, my Pie should have cooled off a little bit by now so I can eat a whole piece instead of 4 bites. Thank you MG for sharing this. I will be making this often, especially when I have no time and need to impress! **** Made and reviewed for ZAARTAG ****

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