A Boke of Gode Cookery Presents

Chicken & Wine Pie

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Chicken in a wine gravy, baked as a pie

  • 1 chicken, boiled (reserve broth), boned, and diced or in small pieces, with fat & skin removed
  • two 9" pie shells, with enough extra pastry for a lattice top
  • 1 stick butter
  • 8 Tbs. flour
  • 1 1/2 cups chicken stock (use reserved broth)
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • 1/8 tsp. each salt & pepper
  • pinch saffron
In a sauce pan melt the butter; add the flour and stir together. Cook until a roux is formed - mixture should resemble wet sand and smell slightly nutty. Remove from heat and stir in the milk. Blend thoroughly with a whip or wire whisk. Return to heat and slowly cook, occasionally stirring with the whip or whisk, until the flour and milk create a thick white sauce. Add stock, wine, salt, & pepper, and continue to cook until the gravy thickens. Remove from heat. Place the chicken in a large bowl, add gravy, and mix thoroughly. Divide mixture among the two pie shells, arrange lattice pastry strips on top, and bake at 350º F oven until pastry is golden brown, approx. 1 to 1 1/2 hours.

Yield: two pies.

Metric, Celsius, & Gas Mark Equivalencies

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Chicken & Wine Pie © James L. Matterer

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