Husband Approved Partridge (or grouse) Pot Pie
"Jenn, why on earth would a modern woman like yourself call this recipe 'husband approved'?" Well, it’s simple - my husband isn’t a fan of chicken pot pie… but he loves this one!
Grouse and partridge don’t need anything fancy to make them delicious, but they do need the right method. Whether you simmer, roast, or slow cook, the goal is usually the same: keep the meat tender and honour the natural flavours.
And if you’re not sure what to do with your game birds, this pot pie is so easy and definitely family friendly. Birds like grouse and partridge are incredibly versatile in the kitchen, but they do require a bit of careful cooking. Just like any wild game.
In Canada, what many hunters call “partridge” is often actually ruffed grouse. True partridge (like Hungarian partridge) are a different species altogether... but doesn't "Partridge Pot Pie" roll off the tongue better? Ruffed grouse are forest birds, often found in dense bush. They tend to have darker meat with a slightly stronger, more “wild” flavour. The legs can be tougher, but the breast meat is excellent when cooked properly. This is why I love my pressure or slow cooker for wild game bird legs.
Before we make our pie, we have to cook our bird. There are a few ways you can do this - dealer's choice.
You can braise the bird. Place the whole birds or breasts in a pot and cover with water or stock. Add a pinch of salt and bring to a gentle simmer, but not a hard boil. Let cook for 25 to 40 minutes until tender. This method keeps the meat moist and gives you a bonus broth you can use for the pot pie. Once done, let the birds cool slightly, then pick the meat from the bones and shred or chop.
You can also roast the birds at 375°F (190°C) for about 35 minutes, or until just cooked through. Let them rest before removing the meat from the bones. The key here is not overcooking them. These birds are very lean and dry out quickly. Aim for an internal temperature of 165°F (74°C).
Now there's a fan favourite. The slow cooker. Place the birds in a slow cooker and cook on low for about 8 hours or high for 4 to 6 hours. This is the easiest and makes the meat very tender and easy to shred. It’s perfect for a pot pie dish.
Now that your birds are cooked - let's make a pot pie. You're going to need:
- 2 whole partridge (or breasts; grouse or pheasant work just as well)
- 3 large carrots, sliced and quartered
- 3 stalks celery, diced
- 2 medium potatoes, cubed small
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp butter
- 1 small onion, diced
- 5 cloves garlic, minced
- ¼ cup flour
- 1 cup stock (partridge, pheasant, grouse, or chicken)
- 1 cup milk
- 1 tsp thyme
- 1 tsp basil
- ½ tbsp celery seed (ground)
- ½ tbsp onion powder
- 1 tsp pepper
- 1 tsp salt (adjust to taste)
- 1 sheet puff pastry - homemade or store bought
- 1 egg
- 2 tbsp water
Remove the cooked bird meat from the bones and shred or chop it. Set aside.
In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and potatoes. Cook for about 8 minutes, stirring often, until slightly softened.
Add the garlic and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well. Let it cook for about 3 minutes, stirring gently.
Slowly add the stock while stirring to prevent lumps, then add the milk. Stir until smooth.
Add thyme, basil, celery seed, onion powder, pepper, and salt. Let the mixture simmer for about 5 minutes until it thickens.
Stir in the shredded meat, peas, and corn. Mix well and adjust seasoning if needed.
Preheat your oven to 425°F (218°C).
Transfer the mixture to a baking dish if needed. Cut the puff pastry into small 1-inch squares and arrange them over the top.
Whisk the egg with water and brush it over the pastry.
Bake for 25 to 35 minutes, until the pastry is golden brown and the filling is bubbling. Let it rest for 5 to 10 minutes before serving.
Wild Partridge (or Grouse) Pot Pie
Ingredients
- 2 grouse partridge, pheasant
- 2 medium potatoes small cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp butter
- 1 small onion diced
- 5 cloves garlic minced
- ¼ cup flour
- 1 cup stock partridge, pheasant, grouse, or chicken
- 1 cup milk
- 1 tsp thyme
- 1 tsp basil
- ½ tbsp celery seed ground
- ½ tbsp onion powder
- 1 tsp pepper white or black
- 1 tsp salt adjust to taste
- 1 sheet puff pastry
- 1 egg
- 2 tbsp water
Instructions
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery, and potatoes. Cook for 8 minutes until slightly soft and fragrant. Stir often.
- Add the garlic and cook for 2 more minutes. Again, stir often.
- Sprinkle the flour over the vegetables and stir well. Cook for 3 minutes gently stirring often.
- Slowly add the stock while stirring to prevent lumps, then add the milk. Stir until smooth.
- Add thyme, basil, celery seed, onion powder, pepper, and salt. Simmer for about 5 minutes until the mixture thickens.
- Stir in the shredded partridge, peas, and corn. Mix well and adjust seasoning if needed.
- Preheat oven to 425°F (218°C).
- Cut the puff pastry into small 1” squares and arrange on top of pot pie topping.
- Whisk the egg with 2 tbsp water and brush over the pastry. Bake for 25 to 35 minutes until the pastry is golden brown and the filling is bubbling. Let rest for 5 to 10 minutes before serving.
