I’ve been actively avoiding any Game of Thrones season six trailers because I want no spoilers (cue nerdy pocket protector rage).
But the time is finally here! Game of Thrones season six begins on Sunday, so you’ll need to be ready with your mead, your pigeon pie, your incestuous relationships… oh wait, not that last one.
I made some changes to the original chicken hand pies recipe to include more fruit, in this case dried dates in addition to the raisins, and a few more spices. I also decided to make them turnover-style to keep them super-duper rustic. I’ve used this method before with these Harry Potter-inspired pumpkin pasties (both sweet and savory!). Fandom food, you are so fun.
You have to make a roux for these honeyed chicken hand pies, which is a fool-proof way to thicken sauces. Dead easy, promise. I’ve made a roux before, specifically for this three-cheese brown butter truffle macaroni and cheese. Damn, I need to make that again. Delicious memories.
All a roux takes is an equal amount of butter and flour, heated and stirred over low heat. Then you add it to your broth- or otherwise-based sauces, and bam: creamy thick sauce. It’ll thicken as it heats and continue to thicken as it cools, too.
Are you planning to get a group together to watch the season six premiere? Will you be making any special dishes or just rocking the wine?
These dishes make me want to stock up on Game of Thrones-style dishware, too, like these copper and brass dishes. Swoon.
- 2 packages (30 oz) refrigerated pie dough (or homemade)
- 1 1/2 lb cooked chicken meat
- 4 Tbsp butter, divided
- 2 Tbsp all-purpose flour
- 3/4 cup apple cider vinegar
- 1/2 cup honey
- 1/2 cup raisins
- 1/4 cup fresh or dried dates, finely chopped
- 1 3/4 cups chicken broth
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Preheat oven to 375F.
- Combine apple cider vinegar, honey, raisins, dates, chicken broth, and spices in a medium sauce pan over medium heat until boiling. Decrease temperature to low and simmer for about 10 minutes to reduce the sauce. Stir occasionally.
- Meanwhile, make the roux. In a separate sauce pan, melt 2 Tbsp flour and stir in flour until combined. Slowly add 1/4 cup of the liquid broth mixture to the roux and continue to stir until combined.
- Add the roux and the chicken to the broth mixture and continue to simmer for an additional five minutes. The sauce will continue to thicken.
- Remove from heat and set aside to cool slightly. The sauce will continue to thicken even more.
- Remove pie dough from the refrigerator, dust with flour, and roll into 1/4 inch thickness.
- Cut large circles from the dough (I got about four circles from one 9-inch crust).
- Spoon about a tablespoon of the chicken mixture into each dough circle and fold over, using a bit of water on the seam to seal.
- Use a fork to seal the seams further (or fold over the seams for an even more rustic look). Transfer to a baking sheet covered in parchment.
- In a small bowl, whisk an egg with a tablespoon of water to form an egg wash. Brush the tops of each hand pie with the egg wash.
- Bake for 20-25 minutes, depending on the size of the pies, until golden.
- Serve with your favorite Game of Thrones-themed foods!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!