How to Make Pigeon Pie – A Traditional British Recipe

--- published by foodie Parmod.

Pigeon pie is a traditional British dish dating back centuries, loved for its rich gamey flavour and rustic charm. Popular during the Victorian era and still enjoyed in rural parts of the UK today, pigeon pie is the kind of hearty fare that warms you up on a cold evening. Made with wild pigeon, vegetables, and a savoury gravy wrapped in crisp pastry, it’s a brilliant showcase of classic British countryside cooking.

In this post, you'll learn how to make an old-fashioned pigeon pie using modern techniques and easy-to-find ingredients.

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Why Eat Pigeon?

Wood pigeon is one of the most sustainable wild meats in the UK. It’s high in protein, low in fat, and full of flavour. The meat is dark, tender, and slightly gamey – somewhere between duck and venison. Pigeon is best cooked quickly or slowly; for pie, the slow-cooked method works beautifully.

You can often buy pigeon breasts from local butchers, farm shops, game dealers, or online meat suppliers in Britain.

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Ingredients (Serves 4)

For the filling:

4–6 pigeon breasts (or 2 whole pigeons, boned and diced)

1 tbsp plain flour

Salt and freshly ground black pepper

1 tbsp vegetable oil or butter

1 onion, finely chopped

1 carrot, diced

1 celery stick, diced

2 garlic cloves, crushed

1 tsp dried thyme or a few sprigs of fresh thyme

100ml red wine (optional)

300ml beef or game stock

1 tsp Worcestershire sauce

Optional: a handful of mushrooms or cooked bacon pieces

For the pastry:

500g ready-made shortcrust or puff pastry

1 egg, beaten (for glazing)

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Step-by-Step Instructions

1. Prepare the Filling

Season the pigeon pieces with salt, pepper, and flour.

Heat oil or butter in a large frying pan or casserole dish.

Brown the pigeon on all sides for a couple of minutes. Remove and set aside.

In the same pan, cook the onion, carrot, and celery for 5–7 minutes until soft. Add garlic and thyme, and cook for another minute.

Pour in the red wine (if using) and let it bubble for a few minutes.

Add the stock and Worcestershire sauce. Return the pigeon to the pan.

Cover and simmer gently for 30–40 minutes until the pigeon is tender and the sauce has thickened. Let it cool completely before adding to the pastry.

> Tip: Cooling the filling stops the pastry from going soggy.

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2. Assemble the Pie

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.

Roll out two-thirds of the pastry and line a greased pie dish (about 20cm).

Spoon the cooled filling into the pastry case.

Roll out the remaining pastry and place it over the top. Trim the edges and crimp with a fork or your fingers to seal.

Cut a small hole in the middle to let steam escape.

Brush the top with beaten egg for a golden finish.

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3. Bake the Pie

Bake for 30–35 minutes, or until the pastry is golden brown and crisp.

Let it rest for 5–10 minutes before serving.

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Serving Suggestions

Pigeon pie is best served hot with traditional British sides like:

Creamy mashed potatoes

Steamed greens (e.g., cabbage, kale, or peas)

Roasted root vegetables

Red wine or ale gravy (optional but delicious)

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Tips for the Best Pigeon Pie

Don’t overcook the pigeon – it can go tough if cooked too long at high heat.

Make ahead – the filling can be prepared the day before for easy assembly.

Add extras – mushrooms, bacon, or a dash of cream can add extra richness.

Use game stock if possible for deeper flavour, though beef stock works fine.

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Can You Freeze Pigeon Pie?

Yes! You can freeze the assembled uncooked pie for up to 3 months. When ready to bake, cook straight from frozen, adding an extra 10–15 minutes to the baking time. Alternatively, freeze leftover cooked pie portions and reheat in the oven or microwave.

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Final Thoughts

If you're looking to try something traditional, hearty, and a bit different, pigeon pie is well worth making. It celebrates seasonal British game in the best possible way – wrapped in buttery pastry and served with warming sides. Whether you're cooking for guests or just fancy a rustic weekend dinner, this classic pie delivers big on flavour and comfort.

--- write ✍️ by foodie Parmod.

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