Grouse Pot Pie with a Sourdough Discard Butter Crust | Wild Table

Here’s a recipe close to my heart – Grouse Pot Pie with a Sourdough Discard Butter Crust. My sister first shared this recipe using chicken and I loved it so much that I adapted it to incorporate the rich flavors of northern Minnesota ruffed grouse. This grouse pot pie is a tribute to those crisp mornings and golden afternoons in the grouse woods. 

I also knew I wanted a homemade crust to bring it all together. Embracing my sourdough journey, I found myself looking for more creative ways to use the discarded starter. The result? A flaky and flavorful butter crust that adds an extra layer of rustic charm to this classic pot pie.

Note: I used frozen corn and frozen cauliflower in this recipe. Most classic pot pies use frozen peas, but my family simply doesn’t like frozen peas. Either one tastes great in my opinion! Let's dive in.

Ingredients

For the Filling:

• 4 tablespoons butter
• 1 lb grouse meat (or 2-3 grouse), cooked and shredded
• 1 cup sliced carrots
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onion
• 1 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1/2 cup frozen corn
• 1/4 cup riced cauliflower

For the Sourdough Discard Butter Crust:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold butter, grated
• 1 cup sourdough discard

Instructions:

1. Prepare the Filling:
   1. Prep your oven: Make sure the oven rack is on the bottom rack of the oven. 
   2. Cook the Grouse Mixture: In a large skillet over medium heat, add butter. Once melted, add diced grouse meat, carrots, celery, onion, salt, garlic powder, and pepper. Cook for 8-10 minutes, stirring often, until the grouse meat is cooked through.
   3. Create the Roux: Add flour to the skillet to make a roux. Stir well until no dry flour remains.
   4. Introduce Cream and Broth: Slowly stir in cream, then broth. Cook until bubbling and thick, stirring often, about 3-4 minutes. Remove from heat.
   5. Cool Down the Filling: Stir in frozen corn and riced cauliflower to help the filling cool down. Ensure it is completely cool before adding it to the crust.
      
2. Make the Sourdough Discard Butter Crust:
   1. In a large bowl, combine the flour, salt, and grated butter.
   2. Mix in the sourdough discard until the dough comes together. It should be a cohesive, slightly sticky mixture.
   3. Divide the dough in half, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Assemble and Bake:
   1. Preheat Oven: Preheat your oven to 425°F (220°C).
   2. Roll Out the Dough: Roll out one of the chilled dough balls on a floured surface to fit your dish. I use a 10 inch pie dish. Place the rolled-out crust into the pie dish, leaving any excess hanging over the edges.
   3. Add Filling: Pour the cooled grouse filling into the pie crust.
   4. Top with Crust: Roll out the second dough ball and place it over the filling. Trim the excess edges and crimp the edges to seal the pie.
   5. Ventilation: Make a few slits on the top crust to allow steam to escape.
   6. Bake: Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

Allow your grouse pot pie to cool for a few minutes before serving. Enjoy!

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