Pigeon Pie

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 4 squabs
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon paprika
  • 2 dozen medium-size fresh mushrooms, sliced
  • 2 hard-cooked eggs, chopped
  • 3/4 teaspoon pepper, divided
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 2-Quart Casserole Pastry

Preparation

  1. Remove giblets from squabs; set aside. Combine squabs, celery salt, and paprika in a large Dutch oven; add water to cover. Simmer 1 hour or until squabs are tender. Add reserved giblets during last 20 minutes of cooking time.
  2. Remove squabs and giblets from broth; reserve 2 cups broth in Dutch oven. Chop giblets. Remove meat from bones, and chop. Spoon half of chopped squabs into a greased 2-quart casserole. Spread half of chopped giblets, mushrooms, and eggs over top. Sprinkle with 1/4 teaspoon pepper. Repeat procedure with remaining squab, giblets, mushrooms, eggs, and 1/4 teaspoon pepper.
  3. Combine flour and milk; stir until smooth. Pour flour mixture into reserved 2 cups broth; cook, stirring constantly, until thickened and bubbly. Stir in remaining pepper and salt. Pour gravy over layered mixture in casserole.
  4. Prepare pastry. Roll dough to 1/2-inch thickness; place over pie leaving a 1/2-inch overhang at edge of dish. Turn pastry edges under; press firmly to rim of casserole to seal, and flute. Cut slits in top for steam to escape. Bake at 400° for 25 minutes or until crust is lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pigeon Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy