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America's Melting Pot
Pigeon Pie hero image coming soon
1776-1800 - Colonial American cooks of the Revolutionary era
Pigeon Pie is a traditional colonial American meat pie using squab or young pigeon, popular during the Revolutionary era. This hearty pie blends game bird with vegetables and seasoning in a flaky pastry crust, reflecting early American reliance on local game and resourceful cooking practices of the period.
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Difficulty
Hard
Prep time
1 hour 30 minutes
Cook time
1 hour 15 minutes
Total time
2 hours 45 minutes
Servings
6
Region
New England and Mid-Atlantic early American meat-pie kitchens
Era introduced
1776-1800
Introduced by
Colonial American cooks of the Revolutionary era
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Pigeon, or squab, was a common source of meat in colonial America, valued for its tender, flavorful flesh. Pigeon pie was a practical way to cook and preserve this game bird, combining it with root vegetables and herbs inside a pastry crust. Recipes documented from the late 18th century illustrate the importance of game pies in Revolutionary era kitchens, showcasing ingenuity in using available proteins to create sustaining, flavorful meals in early America.
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