Medieval Chicken Pie

This is not a redaction, nor is it based on any specific, documentable, medieval recipe. I was inspired by a couple of different recipes, and all the ingredients are period.

Use a 9" deep dish pie tin. You also want a meat thermometer.

Pie crust:

3/4 cup butter
2 cups whole wheat pastry flour or semola flour
1/2 cup water
1/4 tsp. salt (if using unsalted butter)
beaten egg whites

Filling:

2 Tbls. honey
1/2 cup dried fruits, minced (I used fancy raisins, blueberries, prunes, cherries)
1 Tbls. ground cinnamon
2-3 egg yolks, depending on the size of eggs (I used 3 "medium")
2 Tbls. minced nuts (I used pecans)
1 cup carrots, finely chopped
3/4 cup fennel bulb, finely chopped
2 cups chicken, cut into about 1" cubes (I used the dark meat)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1/2 tsp. mace

Crust:
Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt (if using) in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Mix the chicken pieces, salt, pepper, thyme, and mace. Set aside, let chill.

Stir together the rest of the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Around this time, set the oven to preheat to 350 F.

Stir the chicken mix into the rest of the filling. Spread the filling into the pie tin.

Roll out the rest of the crust in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 1 hour, until the internal temperature reaches or exceeds 165 F.