Gamebird Pot Pie
Updated: Apr 27, 2022
Autumn is for hunting. There’s nothing better than grabbing an old double gun, whistling up the dog, and shuffling among the leaves for grouse and woodcock.
The only thing that even comes close to a day of wingshooting is foraging for fall mushrooms. Forget the morels of spring, autumn offers incredible options for finding fungi in the same secretive coverts where game birds hide.
Fortunately, the well-rounded sportsman can partake in both pursuits simultaneously. Sure, you might botch a shot at a grouse if some chanterelles catch your eye, but there will be other opportunities. Besides, if you’re anything like me, you probably would have missed anyway.
Back home, if you’ve been especially successful, supper might include a few grouse alongside a cornucopia of fall fungi. If that’s the case, here’s a perfect stick-to-your-ribs dish that pairs perfectly with a robust beer or an earthy glass of wine.
Here's what you'll need:
Pilsbury double pie crust, extra deep
15 oz can of condensed cream of chicken soup
15 oz can of condensed cream of celery soup
15 oz can of sliced carrots
15 oz can of peas
15 oz can of corn
15 oz can of sliced potatoes
1-2 lbs of grouse or pheasant meat
Homemade gamebird stock or chicken stock
Diced onion and celery, approximately one cup cooked
1-2 cups wild mushrooms (morels, chicken of the woods, hen of the woods, black trumpets)
Whites from 1 egg
Allow crust to thaw so it's pliable. If crust tears or crumbles, you can coat your countertop with flour, ball up the dough, and reroll it to your specifications. Don't do this too many times though, it will become tough. Put grouse or pheasant in crock pot for 4 - 6 hours. Allow to cool, and slice into bite – sized cubes. Sauté mushrooms, celery, and diced onion, and mix together in a large bowl with condensed soup, vegetables, and cubed meat. Fill pie crust with mixture and cover with second pie crust. Slice vent holes in top. "Paint" crust with egg white and sprinkle on celery seed and pepper. Bake at 375 degrees for 45 minutes. Remove from oven and let it set up for 5-10 minutes before serving.
After dinner, light your pipe, pour a glass of bourbon, and count yourself among the fortunate few.
Recipe originally appeared in the Autumn 2021 edition of The Pike Magazine.