Lamprey pies are a delicious dish in the Game of Thrones universe; they were also considered a delicacy in medieval Europe. Lamprey eels are a jawless fish; look them up and you'll see why I didn't love the idea of cooking with them. Instead of using actual lampreys, I took inspiration from the lamprey pie and made a version that seemed a lot more appetizing to me.
Individual chicken and prosciutto pies look like they belong on the table at King's Landing, but taste like something I actually want to eat (and that my husband wants to eat four of). The nice thing about this recipe is that it's almost more of a method; once you get the hang of it you can switch up the ingredients to your liking. I made a mushroom and goat cheese version by adding in other types of mushrooms, leaving out the chicken and topping the pies with goat cheese instead of prosciutto; so good!
For the pie dough I made my basic, go-to food processor pie dough. You can find the recipe here; just make sure to omit the sugar since this is a savory pie! You can also use store-bought pie dough or puff pastry.
Enjoy your feast!
This recipe yields about 5-7 individual pies.
- Pie dough
- 1-2 tablespoons olive oil
- 2 medium leeks
- 1 cup or 8 ounces chopped mushrooms
- 1 tablespoon butter
- 1-1/2 tablespoons flour
- 1 cup white wine or stock
- 2 cooked and shredded chicken breast
- 1/4 pound sliced prosciutto
- Fresh thyme
- Salt and pepper to taste
- 1 egg (for egg wash)
- Add olive oil and the cleaned, diced leeks to a pan and heat on medium.
- Once the leeks have started cooking, add the mushrooms, salt (about 1 teaspoon), a pinch of pepper and any additional herbs you have on hand (I used a little dried oregano and thyme).
- Make a little space in the pan and melt the butter in that spot; pour the flour right over it and mix the two until they thicken. This should only take a few seconds; mix the butter/flour paste in with the other ingredients.
- Add in a sprig of fresh thyme and white wine. Mix everything together. Incorporate the cooked and shredded (or cubed) chicken and let everything cook together for a few minutes. This is your pie filling so it should be thick but not too soupy or too dry. Taste it and season with additional salt and pepper if needed; remember the prosciutto will add some saltiness as well.
- Roll out the pie dough. Cut out a piece of dough that will fit the sides and bottoms of your individual pie tin. If you don't have individual pie tins you can just form pies with your hands or make mini ones in a cupcake tin. Press the circle of dough into the tin so that the bottom and most of the sides are covered. Fill the dough with the chicken and veggie filling and top with a slice of prosciutto.
- Cut a second smaller circle of dough and use a cookie stamp to make a pattern. You can also score it with a fork or use other kitchen items to make a design (a potato masher works particularly well). Place the top circle on top of the pie and seal it using a fork.
- Brush the pies with a bit of egg wash (1 egg whisked together with a few tablespoons of water) and bake at 350 degrees F for about 30 minutes.