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Medieval Game Hen Pot Pie – An Alton Brown Inspired Feast

The first time I tasted something resembling this game hen pot pie, it was at a historical reenactment fair. The air, thick with the scent of woodsmoke and roasting meat, transported me. But it was the pot pie, with its savory, spiced bird nestled in a rough-hewn crust, that truly captured my imagination. It wasn’t just a meal; it was a time machine, a tangible connection to centuries past. I was instantly hooked, and from that day on, I knew I had to recreate that experience in my own kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 1-2
Yield: 1 pot pie
Dietary Type: Not Gluten-Free

Ingredients

For the Pastry:

1 1/4 lbs all-purpose flour, plus extra for kneading and rolling
2 1/4 teaspoons kosher salt
5 ounces 2% low-fat milk
5 ounces water
7 1/2 ounces lard or 7 1/2 ounces shortening

For the Hen:

2 cups water
1/2 cup honey
3/4 cup kosher salt
1/2 lb ice
1 Cornish hen, thawed and giblets removed (1 1/2-2 lb)
6 ounces mixed dried fruit (such as prunes, apricots, mission figs, candied ginger)
5 sprigs fresh thyme
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika

For the Egg Wash:

1 large egg yolk, beaten
1 tablespoon water

Equipment Needed

Small pot
Large pot
Whisk
Board for kneading
Scissors or shears
Parchment paper
Baking sheet
Serrated or electric knife

Instructions

Begin by brining the hen. In a small pot, combine 2 cups water with 1/2 cup honey and 3/4 cup kosher salt. Heat the mixture just until the honey and salt are completely dissolved.
Add 1/2 lb ice to the pot and stir until the mixture is completely cool. This step is crucial for rapidly chilling the brine.
Add the thawed Cornish hen (giblets removed) to the cooled brine. Ensure the hen is fully submerged. Soak the hen in the brine for 1 hour. This brining process ensures a juicy and flavorful bird.
Preheat your oven to 350°F (175°C). Proper oven temperature is essential for even cooking.
While the hen is brining, prepare the pastry. In a large bowl, whisk together 1 1/4 lbs all-purpose flour and 2 1/4 teaspoons kosher salt. Set this dry mixture aside.
In a large pot, combine 5 ounces 2% low-fat milk, 5 ounces water, and 7 1/2 ounces lard (or shortening). Bring this mixture to a boil over medium heat.
Once boiling, immediately turn off the heat and add the dry flour mixture all at once. Stir the ingredients together until a loose dough forms.
Turn the dough out onto a lightly floured board. Allow it to cool slightly until it’s cool enough to handle.
Begin to knead the dough. Knead until it forms a smooth, elastic dough. This step develops the gluten, which is important for the pastry’s texture.
Set the dough aside to cool for at least 5 minutes. This allows the gluten to relax, making it easier to roll out.
Remove the brined hen from the liquid and pat dry. Using scissors or shears, carefully cut through the skin along either side of the breast and remove the skin from over the breast. Removing the skin helps to render some fat and allows the spices to directly flavor the meat.
Stuff the cavity of the hen with 6 ounces mixed dried fruit (such as prunes, apricots, mission figs, and candied ginger). These fruits add sweetness and complexity to the flavor profile.
Place 5 sprigs of fresh thyme over the dried fruit within the hen’s cavity. Tie the legs together with butcher’s twine to help the hen maintain its shape during cooking.
Place the bird on a sheet of parchment paper and trace around the bird, creating a shape approximately 1/2 inch larger than the bird itself. This will serve as a template for the base of the pot pie. Set the bird and parchment aside.
Cut the dough in half, then cut one of the halves in half again. You should now have three pieces of dough: one large piece, and two smaller, equal-sized pieces.
Turn the parchment paper over so the pencil marking is on the underside (to prevent any lead transfer to the dough). Using the heel of your hand, gently spread one of the smaller lumps of dough out to fill the shape you traced on the parchment. Set this base piece aside on the parchment.
Repeat the process with the other small piece of dough, spreading it out to match the first. Leave this second base piece on its parchment.
Take the larger piece of dough. Use bench flour as needed to prevent sticking. Roll the dough out into a piece about 4 inches wide by 12 inches long and 1/2 inch thick. This will form the “wall” of the pot pie.
In a small bowl, beat 1 large egg yolk with 1 tablespoon water to form an egg wash.
Brush the base piece (still on the parchment) with egg wash. The egg wash provides a golden color and helps to seal the dough.
Scatter the fresh thyme sprigs over the egg-washed base.
Carefully place the stuffed Cornish hen on top of the thyme-covered base.
Place the long “wall” piece of dough around the game hen, crimping it to the bottom base to create a seal. Overlap and pinch the two ends of the “wall” together to fully enclose the hen.
Sprinkle the breast of the game hen with 1/4 teaspoon ground allspice, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground cumin, and 1/4 teaspoon paprika. This spice blend adds a warm and savory flavor.
Brush the top edge of the dough “wall” with egg wash.
Carefully top the pot pie with the remaining piece of dough, crimping it to the “wall” to seal.
Brush all exposed dough with egg wash. This ensures a beautiful, golden-brown crust.
Transfer the parchment paper with the assembled pot pie to a baking sheet.
Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes. The baking time may vary slightly depending on your oven. Check for doneness by ensuring the crust is golden brown and the hen is cooked through.
Remove the pot pie from the oven and allow it to rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful hen.
To serve, carefully remove the top of the crust with a serrated or electric knife. Extract the hen and carve it for service.

Expert Tips & Tricks

For a richer flavor, brown the Cornish hen in a skillet before placing it in the pot pie. This adds depth and complexity.
If the crust starts to brown too quickly, tent it with foil during the last part of baking.
Feel free to substitute other dried fruits according to your preference. Dried cranberries or cherries would also work well.
To make the pastry ahead of time, wrap it tightly in plastic wrap and refrigerate for up to 2 days.
If you don’t have lard or shortening, you can use butter, but the crust will be slightly less flaky.

Serving & Storage Suggestions

Serve the Medieval Game Hen Pot Pie warm, ideally straight from the oven after its resting period. The presentation is enhanced by carefully carving the hen and arranging the pieces on a plate, accompanied by a portion of the crust.

Leftovers should be stored in the refrigerator in an airtight container. They will last for up to 3 days. To reheat, warm gently in a preheated oven at 300°F (150°C) until heated through. You can also reheat individual portions in the microwave, but the crust may become less crisp. Freezing is not recommended as it can significantly alter the texture of the crust and the hen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	5502.6 kcal	N/A
Calories from Fat	2273 g	41%
Total Fat	252.6 g	388%
Saturated Fat	96.8 g	484%
Cholesterol	632.5 mg	210%
Sodium	89166.9 mg	3715%
Total Carbohydrate	695 g	231%
Dietary Fiber	29.9 g	119%
Sugars	148.1 g	592%
Protein	119.2 g	238%

Please note: These values are estimates and can vary based on ingredient brands and preparation methods. This recipe yields 1-2 servings. The excessively high values reported are due to the entire recipe being analyzed as one serving. To get more accurate values, divide these amounts by the actual number of servings.

Variations & Substitutions

Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a binder like xanthan gum to help with the texture.
Different Protein: You can replace the Cornish hen with a small chicken or even rabbit for a truly medieval touch. Adjust cooking times accordingly.
Vegetarian Version: Use roasted vegetables like butternut squash, parsnips, and mushrooms in place of the hen. Add some lentils or beans for protein.
Spice Variations: Adjust the spices to your liking. Smoked paprika can add a smoky depth, while a pinch of cayenne pepper can provide a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust for this recipe?
A: While homemade crust is recommended for the best flavor and texture, you can use a high-quality pre-made pie crust in a pinch. Be sure to adjust the baking time accordingly.

Q: Can I prepare the pot pie ahead of time?
A: You can assemble the pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Q: How do I prevent the crust from getting soggy?
A: Brushing the base with egg wash helps to seal the crust and prevent it from absorbing moisture from the filling. Also, make sure the hen is not overly juicy before placing it in the pot pie.

Q: What can I do if the crust is browning too quickly?
A: Tent the pot pie with aluminum foil during the last part of the baking time to prevent the crust from burning.

Q: Can I add vegetables to this pot pie?
A: Absolutely! Diced carrots, celery, or potatoes would be a great addition to the filling. Just be sure to cook them slightly before adding them to the pot pie.

Final Thoughts

This Medieval Game Hen Pot Pie is more than just a recipe; it’s an experience. The rich, savory flavors and rustic presentation transport you to another time, making it a truly special dish to share with loved ones. Don’t be intimidated by the seemingly complex steps – each one contributes to the overall deliciousness. Embrace the process, savor the aromas, and prepare to be amazed by the result. So, gather your ingredients, preheat your oven, and embark on this culinary adventure. And if you try this recipe, please share your feedback! It would pair beautifully with a hearty red wine or a simple green salad. Bon appétit!

Medieval Game Hen Pot Pie – Alton Brown Recipe