Entree: Canada – Northwest Territories, Northern Canada – Ptarmigan Pot Pie

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Additional 45 min

Total 3 hrs 5 min

Ingredients

- 6 ptarmigan (dressed), approx. 1.5 lb (675 g) usable meat, bones reserved for stock
- 6 cups (1.4 L) water (for stock) or 4 cups (1 L) store-bought chicken stock if not making stock
- 3 tbsp (45 ml) vegetable oil or rendered ptarmigan fat
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, diced — about 1 1/2 cups (240 g)
- 2 stalks celery, diced — about 1 cup (120 g)
- 2 medium carrots, peeled and diced — about 1 1/2 cups (180 g)
- 1 cup (150 g) rutabaga or turnip, peeled and diced
- 2 medium Yukon Gold potatoes, peeled and diced — about 2 cups (300 g)
- 8 oz (225 g) mixed wild or cultivated mushrooms, sliced (optional)
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1 1/2 cups (360 ml) reserved ptarmigan stock or additional chicken stock
- 2 tsp (10 ml) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 1 bay leaf
- 1 tsp (5 g) juniper berries, lightly crushed (optional)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) vinegar (to brighten)
- 1 egg, beaten with 1 tbsp (15 ml) water for egg wash
- Pastry for a double-crust 9-inch (23 cm) pie: about 2 1/2 cups (320 g) all-purpose flour, 1 tsp (6 g) salt, 1 cup (225 g) cold unsalted butter (or use two store-bought pie crusts)
- 1 tbsp (15 g) cornmeal (optional, to dust pie plate)

Instructions

Short Description:
A hearty Northern Canadian pot pie built on tender ptarmigan meat, local root vegetables, and a rich, savory gravy enclosed in a flaky pastry crust. It is designed as a complete main-course meal suited to cold climates.

Regional Notes:
This Northwest Territories version uses ptarmigan (a small Arctic game bird) and a mix of local root vegetables such as rutabaga, turnip, and Yukon potatoes, and leans on a deeply flavored gravy often made from the bird bones and pan juices. Optional spruce tips or juniper berries can be added for an aromatic Northern touch, distinguishing it from generic chicken pot pies.

1. If making stock: place reserved ptarmigan bones in a medium pot, cover with 6 cups (1.4 L) water, bring to a simmer and cook gently 45–60 minutes with one small onion quarter and a few peppercorns; strain and reserve 1 1/2 cups (360 ml) for the pie, saving extra for another use. If not making stock, use store-bought stock warmed to 1 1/2 cups (360 ml).
2. Prepare pastry: either make a standard double-crust pie dough (pulse 2 1/2 cups (320 g) flour and 1 tsp (6 g) salt with 1 cup (225 g) cold butter until pea-sized, add ~6–8 tbsp (90–120 ml) ice water to bring together) and chill at least 30 minutes, or thaw two store-bought crusts; preheat oven to 400°F (200°C).
3. Roughly chop the ptarmigan meat from the dressed birds, discarding gristle—measure about 1.5 lb (675 g) usable meat; reserve any small bones or skin for stock only.
4. In a large, heavy skillet or Dutch oven, heat 3 tbsp (45 ml) oil over medium-high heat. Season chopped ptarmigan lightly with salt and pepper and sear in batches until browned, about 2 minutes per side. Remove meat and set aside.
5. Reduce heat to medium, add 3 tbsp (45 g) butter. Add onion and celery and cook until softened, 4–5 minutes. Add carrots, rutabaga (or turnip), potatoes, and mushrooms (if using) and sauté 4–6 minutes until vegetables begin to soften.
6. Stir in 3 tbsp (24 g) flour and cook 1–2 minutes to remove the raw flour taste. Gradually stir in 1 1/2 cups (360 ml) warm ptarmigan or chicken stock, scraping browned bits from the pan. Add 1 cup (240 ml) heavy cream, 2 tsp (10 ml) thyme, bay leaf, crushed juniper berries (if using), and 1 tbsp (15 ml) lemon juice or vinegar. Simmer gently until gravy thickens, 5–7 minutes. Adjust seasoning with 1 1/2 tsp (8 g) salt and 3/4 tsp (2 g) pepper; remove bay leaf.
7. Return seared ptarmigan to the pan and warm through for 1–2 minutes. The filling should be saucy but thick enough to mound (add a bit more stock if too thick, or simmer longer if too thin). Remove from heat and let cool slightly while rolling pastry.
8. Roll one pastry disk to fit a 9-inch (23 cm) pie plate; optionally dust plate with 1 tbsp (15 g) cornmeal for texture. Line the pie plate with the bottom crust, trim excess. Fill with the ptarmigan and vegetable filling, mounding slightly. Roll the top crust, place over filling, crimp edges to seal, and cut small vents in the top to release steam.
9. Brush the top crust with egg wash (1 beaten egg + 1 tbsp (15 ml) water). Bake in the preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 375°F (190°C) and bake until crust is deep golden and filling bubbles, 25–30 more minutes. If crust browns too quickly, cover edges with foil.
10. Let the pot pie rest 10–15 minutes before serving to set the gravy. Serve hot, garnished with a few fresh thyme sprigs and optional chopped spruce tips or a light sprinkle of crushed juniper for a Northern finish.