Entree: Canada – Yukon – Ptarmigan Pot Pie

Serving Size: 6

Approximate Time

Prep 45 min

Cook 50 min

Additional 35 min

Total 2 hrs 10 min

Ingredients

- For the pastry crust:
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (225 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 1/3 cup (75 g) vegetable shortening or lard, cold (optional for extra flake)
- 6–8 tbsp (90–120 ml) ice water
- 1 large egg + 1 tbsp (15 ml) milk for egg wash

- For the filling:
- 3 ptarmigan, boned and roughly chopped, approx. 1.25 lb (570 g) usable meat
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), diced
- 2 medium carrots, about 6 oz (170 g), peeled and diced
- 2 celery stalks, about 3 oz (85 g), diced
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1 cm) dice
- 4 oz (115 g) cremini mushrooms, sliced
- 1/2 cup (75 g) frozen peas
- 3 tbsp (24 g) all-purpose flour (for thickening)
- 2 cups (480 ml) chicken or game stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (2 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1/2 tsp (1 g) crushed juniper berries, lightly crushed (optional)
- 1 bay leaf
- 1 tbsp (15 ml) chopped fresh parsley
- Salt and freshly ground black pepper, to taste

- Optional finishing:
- Coarse sea salt for sprinkling

Instructions

Short Description:
A hearty Yukon-style pot pie featuring tender ptarmigan meat, diced Yukon potatoes, root vegetables and a creamy, lightly herb-scented sauce, all encased in a flaky double pastry crust.

Regional Notes:
This Northern Canada version uses ptarmigan (a small Arctic game bird) and Yukon potatoes, giving the pie a gamey, earthy character distinct from standard chicken pot pies. Traditional local touches—light juniper and fresh thyme—accent the filling and echo northern bush flavors without overpowering the creamy base.

1. Make the pastry: In a large bowl, whisk flour and salt. Cut in cold butter and shortening with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water, 1 tbsp at a time, tossing until dough just comes together. Divide into two discs, wrap in plastic, and chill at least 1 hour.
2. Preheat oven to 400°F (200°C).
3. Prepare the ptarmigan: Pat the chopped ptarmigan dry and season lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Brown the ptarmigan in batches, 2–3 minutes per side, just to color; remove and set aside. The meat will finish cooking in the sauce.
4. In the same skillet, reduce heat to medium, add butter. Sauté onion, carrot, and celery until softened, about 6–8 minutes. Add mushrooms and cook 3–4 minutes until they release liquid.
5. Sprinkle the 3 tbsp (24 g) flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste.
6. Gradually pour in stock while stirring to avoid lumps. Add cream, thyme, crushed juniper (if using), bay leaf, potatoes, and browned ptarmigan. Bring to a gentle simmer and cook until potatoes and carrots are just tender, about 10–12 minutes. Remove bay leaf.
7. Stir in frozen peas and parsley; adjust seasoning with salt and pepper. If the filling is very thin, simmer a few minutes to reduce; the filling should be thick and spoonable. Let the filling cool 15–20 minutes so it does not steam the pastry.
8. Roll out one chilled pastry disc on a lightly floured surface to fit a 9-inch (23 cm) deep-dish pie plate with a little overhang for the top crust. Transfer bottom crust to pie plate and trim to 1/2 inch (1.25 cm) overhang.
9. Spoon cooled filling into the prepared bottom crust, mounding slightly but leaving room at the edges.
10. Roll out remaining pastry disc to cover pie. Place over filling, trim and crimp edges to seal. Cut a few slits in the top for steam vents. Whisk egg with 1 tbsp (15 ml) milk and brush over pastry.
11. Optional: Chill assembled pie 15 minutes to firm pastry. Place pie on a baking sheet to catch any drips and bake in preheated oven 40–50 minutes, or until crust is deep golden and filling is bubbling through vents. If the edges brown too quickly, cover loosely with foil.
12. Remove from oven and let rest 15 minutes before slicing to set the filling. Sprinkle with a little coarse sea salt if desired and serve warm as a complete main-course meal.