Grouse Pot Pie

Everyone loves a pot pie. They are a lot of work but well worth the effort. Here's pot pies made with sage grouse:



Grouse Pot Pie

Parboil Ingredients
2 quarts - water
2 tsp - salt
2 whole - Bay leaves
1 medium - carrot sliced
1/3 cup - onion, sliced
1/2 tsp - black peppercorns

Parboil Instructions:
In a pot bring 2 quarts of water to a boil. Add salt, onions, carrots, Bay leaves, and black peppercorns. Continue boiling, stirring occasionally, for 5 minutes.
Reduce to a simmer, add grouse and cook until meat just starts to fall off the bones.
Remove bird, drain, and rinse in warm water. When cool take meat off the bones.

Pot Pie Ingredients:
Meat from 1 grouse, cubed
3 - 12 oz cans cream of chicken soup
2 - 12 oz cans milk
4 tbsp - cornstarch
2 tbsp - butter
1 cup - onions, chopped
1 cup - celery, chopped
16 oz - broccoli, frozen
1 tsp - salt
1/2 tsp - black pepper
2 tbsp - fresh parsley, chopped
4 oz - shredded cheddar cheese
2 - 9" pie crusts
1 - egg white

Pot Pie Instructions:
Sauté onions and celery in butter until the onions are clear.
Blend together cornstarch, milk and soup and then mix with the sautéed veggies.
Add meat, broccoli and the spices. Simmer until the mixture thickens, about 20 minutes.
Place pie crusts in 5" aluminum pot pie bowls and pour the mixture in the bowls. Top with cheddar cheese.
Add pie crust top and pinch sides together all around.
Brush the crust top, lightly, with egg white.
With a fork, pierce steam vents in the center of the crust.
Bake at 425° until bubbly and the crust is lightly browned, about 20 minutes.

Makes 6 pot pies









Tastes like chicken!