Skyrim dragon skull pie from a medieval inspired meat pie recipe–clove-y chicken, potatoes, mushrooms, onion in a creamy roux sauce. 🍴
• 2 boneless chicken thighs
• a few whole cloves
• 2 tbsp butter
• 1.5-2 cups potatoes (I used red potatoes)
• ½ cup diced mushrooms, stems removed
• Roux (put 2 tbsp butter in a saucepan on medium heat and as it stops foaming add 2 tbsp flour, stir constantly until it is somewhere between an amber and milk chocolate color. Watch closely, be careful not to burn, you must start over if you do.)
• 1 cup chicken broth
• 4 tbsp heavy cream or half and half
• 1 tsp nutmeg
• salt & pepper to taste
• One batch of your favorite pie dough
Place the chicken thighs in a sauce pan and just cover them with water, add the cloves and simmer for around 30 minutes, until cooked through. Drain, reserving the broth. Shred or dice th chicken and set aside.
Preheat oven to 375F
In a 12 inch skillet, melt the butter and sauté the onions until they become translucent. Add the potatoes and mushrooms and stir, coating everything in butter. Add a splash of the broth from the chicken thighs. Cover and simmer until potatoes are soft.
Make the roux then pour in the chicken broth. Cook 2-3 minutes until mixture has thickened and is smooth. Whisk in cream or half and half, nutmeg, salt & pepper. Pour roux sauce over vegetables, add chicken thighs and stir well.
Grease pie tin and lime with bottom crust dough, prick several times with a fork. Pour the filling in. Place top crust and seal the edges. Brush with a beaten egg.
Bake 30 minutes until golden brown.
















