Savory Pigeon Pie with Gluten-Free Crust

local_grocery_store Ingredients

• 2 cups gluten-free flour blend (plus more for rolling out the dough)
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 lb pigeon meat, cooked and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 cup chicken broth, low-sodium
• 2 tbsp potato starch

restaurant_menu Method

1. 1.In a large bowl, whisk together the gluten-free flour blend and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.Add the ice water to the bowl and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until it comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.Preheat the oven to 375°F. In a large skillet, cook the onion and garlic until softened. Add the diced pigeon meat, thyme, and rosemary and cook for a few minutes until heated through. In a small bowl, whisk together the chicken broth and potato starch until smooth. Add the mixture to the skillet and stir until the sauce thickens.
4. 4.Roll out the chilled dough on a lightly floured surface until it's about 1/4-inch thick. Transfer the dough to a 9-inch pie dish and trim the edges. Pour the pigeon mixture into the pie crust. Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.

lightbulb_outline Tips

• chevron_rightIf you can't find pigeon meat, you can substitute with chicken or turkey.
• chevron_rightMake sure the butter is cold when you're making the crust - this helps create a flaky texture.
• chevron_rightIf the dough is too crumbly, add a little more ice water, a tablespoon at a time, until it comes together.