In this weeks episode of Game of Thrones, King Joffrey weds the Lady Margaery. To get this party started (Lannister style), I’m making pigeon pie! Or rather a lovely Turkey and Pancetta pot pie, since I’m all out of pigeon at the moment. This is a great recipe to use up leftover turkey from the holidays so you’re not eating the same old – same old. Leftover gravy? Veggies? Throw them in too!

At the wedding of Joffrey Baratheon and Margaery Tyrell, we see a gorgeous pigeon pie (filled with actual pigeons, mind you) that’s presented to the king and queen at their reception. To emulate the traditional wedding dish of Westeros, serve chicken pot pie bites to your show finale party guests.

“My uncle hasn’t eaten his pigeon pie.” Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. “It’s ill luck not to eat the pie…”

-Storm of Swords

Ingredients:
Filling:
2 tablespoons extra-virgin olive oil
4 oz, diced pancetta
1 tablespoon unsalted butter, at room temperature
1 large shallot, chopped
2 medium carrots, peeled and diced
1 tablespoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup flour
2 1/2 cups chicken broth
1/4 cup heavy cream
3 cups roasted turkey meat, diced (I used a leg)
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
Crust:
3/4 cup flour, plus extra for dusting
1/4 cup cornmeal
1/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 cup grated Parmesan
1/3 cup buttermilk, plus extra, as needed
3 tablespoons extra-virgin olive oil

Method:
1.Preheat the oven to 400 degrees F.
2. For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook until crispy. Remove to a paper lined plate.
3. Add the butter, shallots, carrots and thyme. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes.
4. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes.
5. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Dump into your pie dish.

Game Of Thrones: Pigeon Pie

6. For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda.
7. Add the butter and cheese and process until the mixture resembles coarse meal.
8. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed.
9. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Cover your filling and cut strips (or your favorite house sigil) in the top to vent.

Pigeon Pie Game Of Thrones

10. Bake until the crust is as golden as a Lion of Casterly Rock, 25 to 30 minutes. Cool for 10 minutes before serving.