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10 Mini Pigeon Pie Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Mini pigeon pies can be served in any number of visually appealing ways

Mini pigeon pies can be served in any number of visually appealing ways

Pigeon pies are very often grand affairs, made in a bold but rustic fashion to serve four, six or even more people. While these pies definitely have their place in the culinary world, the wood pigeon pies featured on this page are all produced on a much smaller scale, each one designed to serve only one person. The 10 different recipes include pot pies, pot belly pies and mini pies made in porcelain ramekins. The page looks firstly at how to make a very simple pigeon stock from the crowns which is included in many of the subsequent pie recipes.

Freshly made wild game stock from pigeon crowns

Freshly made wild game stock from pigeon crowns

How to Make Simple Pigeon Wild Game Stock

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 pint stock (approximately)

Ingredients

  • 8 pigeon crowns
  • 1 large onion, peeled and roughly chopped
  • 2 large carrots, washed, topped, tailed and roughly chopped
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • Salt and black pepper
  • 3 pints cold water

Instructions

  1. Carefully remove the pigeon breast fillets from each pigeon crown and set aside for making pies.
  2. Add the crown bones to a large stock pot with the onion, carrot, dried herbs and some salt and black pepper. Pour in the cold water.
  3. Put the pot on to a high heat until the water starts to boil. Reduce the heat to achieve a moderate simmer and continue to cook uncovered until the liquid has been reduced by two-thirds (approximately 1 hour).
  4. Turn the heat off under the pan and use a large slotted spoon to remove and discard the larger solids.
  5. Allow the stock to partially cool for 30 minutes or so before straining through a kitchen paper lined sieve. When the stock is cool, it can easily be stored in the refrigerator for up to 3 days or very successfully frozen for up to several months.
Pigeon hunter's pie

Pigeon hunter's pie

1. Pigeon Hunter's Pie With Sauteed Cabbage/ Onion and Mashed Swede (Rutabaga)

Cook Time

Prep time: 1 hour

Cook time: 1 hour

Ready in: 2 hours

Yields: 1 serving

Ingredients

  • 1 large baking potato, peeled and chopped to 1½ inch chunks
  • Salt
  • 2 pigeon breasts, finely chopped
  • ½ small onion (¼ finely chopped for pie and ¼ finely sliced for sauteeing with cabbage)
  • Black pepper
  • 2 teaspoons pigeon stock
  • ¼ medium Swede turnip (rutabaga), peeled and chopped to 1-inch chunks
  • 2 inch square piece of white cabbage, moderately finely sliced
  • 2 tablespoons vegetable oil
  • Little bit of butter for mashing Swede/rutabaga

Instructions

  1. Put the potato pieces into a pot of cold, salted water and put the pot on to a high heat until the water starts to boil. Adjust the heat to achieve a moderate simmer for 15 to 20 minutes, until the potatoes are just softened.
  2. Drain the potatoes at your sink through a colander, return to the empty pot and set aside for 5 minutes to steam off and dry out while you prepare the pie filling.
  3. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  4. Add the chopped pigeon and onion to a mixing bowl and season with salt and pepper. Mix very well by hand to fully combine.
  5. Put the filling into a 5 inch by 4 inch by 1½ inch deep ovenproof pie dish and arrange to even thickness. Drizzle over the 2 teaspoons of stock.
  6. Mash the potatoes with a hand masher, leave to cool until the oven is heated and spoon on to the pie filling. Use a knife to spread it out fairly evenly to fully cover the pigeon combination but fluff up the surface a little to make it fairly rough and uneven.
  7. Sit the pie dish on a baking tray or sheet and cook in the hot oven for 30 minutes.
  8. When the pie is almost due to come out of the oven, add the Swede pieces to a pot of cold, salted water and bring to a simmer for about 15 minutes or until the pieces are just softened.
  9. Take the pie from the oven and set aside to rest for about 15 minutes.
  10. Put your kitchen grill/broiler on to preheat to maximum immediately before draining the Swede at your sink through a colander and returning it to the empty pot. Set aside for a few minutes to steam off and dry out.
  11. Pour a tablespoon or so of oil into a frying pan and bring it up to a high heat. Add the cabbage, the sliced second onion quarter and season with salt and pepper. Saute for 2 to 3 minutes until just softened, stirring extremely regularly.
  12. Put the pie under the hot grill/broiler for 2 minutes or until the top of the mash is golden brown.
  13. Add a little bit of butter to the Swede and mash with a hand masher.
  14. Sit the pie dish on a serving plate and spoon the cabbage/onion and Swede alongside to serve.
Pigeon and mushroom pie is served with mini cheese and onion roasties and sprouts

Pigeon and mushroom pie is served with mini cheese and onion roasties and sprouts

2. Pigeon and Mushroom Pot Pie With Cheese and Onion Mini Roasties and Nutmeg Sprouts

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 6 to 8 baby new potatoes
  • Salt
  • 1 pigeon breast, finely diced
  • ½ large chestnut mushroom, wiped and finely diced
  • 3 teaspoons finely diced white onion (2 for pie and 1 for cheesy potatoes)
  • Black pepper
  • 2 teaspoons pigeon stock
  • 2 ounces puff pastry
  • Flour for rolling pastry
  • Beaten egg for glazing pastry
  • 1 tablepoon olive oil
  • 2 tablespoons grated/shredded Cheddar cheese
  • 8 to 10 small Brussels sprouts
  • Little bit of butter
  • Generous pinch ground nutmeg

Instructions

  1. Wash the new potatoes but do not chop or peel and add to a pot of cold, salted water. Put the pot on to a high heat and when the water starts to boil, reduce the heat to maintain a gentle simmer for 20 minutes.
  2. Drain the new potatoes and return to the empty pot. Set aside to steam off and cool.
  3. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  4. Put the pigeon, onion and mushroom into a bowl, season with salt and pepper and mix by hand to fully combine. Add to 5 inch by 4 inch pie dish and drizzle with the 2 teaspoons of stock.
  5. Lightly dust a clean, dry surface with flour and roll out the pastry just large enough to cover the pie filling. Sit it on top of the filling and gently tuck it in all around. Glaze with beaten egg and cut a "+" shaped steam vent in the centre. Put the assembled pie on to a baking tray and into the hot oven for 30 minutes.
  6. When the pie is almost ready, half or quarter the cooled new potatoes and add to a small ovenproof dish. Drizzle with olive oil.
  7. Take the pie from the oven and sit aside to rest. Add the potatoes to the oven and turn up the heat to 220C/450F/Gas Mark 8. Cook for 20 minutes.
  8. Add the cheese and remaining chopped onion to a bowl. Season with black pepper and stir well to combine.
  9. Put a pot of cold, salted water on to a high heat until the water boils. Add the sprouts and simmer for 5 minutes before draining at your sink through a colander.
  10. Take the potatoes from the oven, scatter with the cheese and onion and return to the oven for 5 further minutes, just to melt the cheese.
  11. Return the drained sprouts to the cooking pot, add a little butter and a scattering of nutmeg. Swirl the pot gently to ensure even coating.
  12. Sit the pie on one corner of a square serving plate and spoon on the cheesy potatoes and sprouts side by side to serve,
Simple pigeon chilli pot pie is served with spicy baked potato wedges

Simple pigeon chilli pot pie is served with spicy baked potato wedges

3. Pigeon Chilli Pot Pie With Spicy Wedges

Cook Time

Prep time: 10 min

Cook time: 50 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 1 pigeon breast, finely chopped
  • 1 tablespoon canned chopped tomatoes in tomato juice
  • Salt and black pepper
  • Hot chilli powder
  • 2 tablespoons canned red kidney beans, drained and rinsed
  • 1 large garlic clove, peeled and grated
  • 2 ounces puff pastry
  • Flour for rolling pastry
  • Beaten egg for glazing pastry
  • 1 large baking potato, halved lengthways and each half cut into 6 wedges
  • 2 tablespoons sunflower or vegetable oil

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Put the pigeon and chopped tomatoes into a glass bowl and season with salt and pepper. Mix very well with a wooden spoon.
  3. Add the red kidney beans, garlic and a generous pinch of chilli powder to the bowl and mix very well again before spooning the mix into the 5 inch by 4 inch pie dish.
  4. Roll out the pastry on a floured, clean, dry surface just large enough to cover the pie filling, lay in place and tuck in gently around the edges.
  5. Glaze the pastry with the beaten egg, cut a "+" shaped steam vent in the centre and place on to a baking tray and into the heated oven for 30 minutes.
  6. Pour the cooking oil into a large bowl, season with salt, black pepper and a generous pinch of hot chilli powder before stirring well with a wooden spoon.
  7. Add the chopped potato wedges and stir around carefully but well to ensure even coating in the oil.
  8. When the pie comes out of the oven, set it aside to rest and lay the wedges on a baking sheet on one cut side. Place into the oven for 20 minutes, turning each one on to its other cut side half way through cooking.
  9. Sit the rested pie on a serving plate and lay the cooked wedges alongside to serve.
Mini pea and pigeon pie with mash and garlic mushrooms

Mini pea and pigeon pie with mash and garlic mushrooms

4. Pea and Pigeon Pot Pie With Mash and Garlic Mushrooms

Cook Time

Prep time: 30 min

Cook time: 50 min

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 2 tablespoons frozen garden peas
  • 1 pigeon breast, finely chopped
  • Salt and black pepper
  • 2 teaspoons pigeon stock
  • 2 ounces puff pastry
  • Flour for rolling pastry
  • Beaten egg for glazing pastry
  • 1 large baking potato, peeled and chopped to 1½ inch chunks
  • 2 tablespoons olive oil
  • 1 large garlic clove, peeled and finely chopped
  • 2 medium chestnut mushrooms, wiped and roughly chopped
  • Little bit of butter for potatoes
  • 2 teaspoons freshly chopped Italian (flat leaf) parsley

Instructions

  1. Put the frozen peas into a bowl and leave them for 15 minutes to partly thaw.
  2. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  3. Crush the peas carefully with your fingers. No need to be too thorough, you simply want them broken up a bit.
  4. Add the pigeon meat to the peas, season with salt and pepper and mix well by hand before adding to the cooking dish.
  5. Roll the pastry out on a floured clean, dry surface to a size that just covers the pie filling and sit in place, tucking in gently around the edges. Glaze with beaten egg and cut a steam vent in the centre.
  6. Put the pie on to a baking sheet and into the preheated oven for 30 minutes. Remove from oven and set aside to rest.
  7. Put the potato chunks into a pot of cold, salted water and bring to a moderate simmer for 15 to 20 minutes or until just softened. Drain at your sink through a colander, return to the empty pot and leave to steam off and dry out for a few minutes.
  8. Pour the olive oil into a small saucepan and bring to a medium heat before adding the garlic and sauteeing for 1-2 minutes, stirring all the time with a wooden spoon and being very careful not to burn the garlic.
  9. Add the mushroom pieces to the oil and garlic and saute for a further couple of minutes.
  10. Add a little bit of butter to the potatoes and mash with a hand masher before stirring in the chopped parsley.
  11. Plate the pie with the mash and mushrooms alongside.
Bell pepper and pigeon pot pie with turmeric mash and spicy sauce sprouts

Bell pepper and pigeon pot pie with turmeric mash and spicy sauce sprouts

5. Pigeon and Bell Pepper Pot Pie With Sprouts in Chilli Sauce and Turmeric Mash

Cook Time

Prep time: 15 min

Cook time: 50 min

Ready in: 1 hour 5 min

Yields: 1 serving

Ingredients

  • 1 pigeon breast, finely chopped
  • 1 inch wide strip from each of red. yellow and green bell peppers, moderately finely chopped
  • Salt and black pepper
  • 2 ounces puff pastry
  • Flour for rolling pastry
  • Beaten egg for glazing pastry
  • 1 large baking potato, peeled and chopped into 1½ inch chunks
  • 1 teaspoon ground turmeric
  • 6 to 8 small Brussels sprouts
  • 1 tablespoon chopped tomatoes in tomato juice
  • Generous pinch hot chilli powder
  • Little bit of butter
  • 2 teaspoons freshly chopped coriander/cilantro