Ingredients with Measurements:
- 2 squabs, cleaned and deboned
- 2 leeks, sliced
- 4 potatoes, peeled and sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- 1 pie crust
Special equipment needed:
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
3. Add the potatoes and chicken broth to the skillet. Cover and simmer until the potatoes are tender, about 10 minutes.
4. In a separate skillet, sear the squabs until browned on both sides, about 5 minutes per side.
5. Remove the squabs from the skillet and set aside.
6. In the same skillet, whisk together the flour and heavy cream until smooth. Cook for 2 minutes, stirring constantly.
7. Add the leek and potato mixture to the skillet with the cream sauce. Stir to combine.
8. Pour the mixture into the pie crust.
9. Place the squabs on top of the mixture.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is heated through.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 28g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Leeks can be substituted with onions.
- Potatoes can be substituted with sweet potatoes or turnips.
Variations:
- Add herbs such as thyme or rosemary to the leek and potato mixture.
- Use a different type of crust such as puff pastry or phyllo dough.
Tips and tricks:
- Make sure to debone the squabs properly to avoid any bones in the pie.
- Use a sharp knife to slice the potatoes thinly for even cooking.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Green beans with almonds
- Mashed sweet potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil halfway through baking.
- If the filling is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the squabs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Squab pie is a traditional English dish that dates back to the 16th century.
Flavor profiles:
- Savory, rich, and comforting.
Serving suggestions:
- Serve as a main dish for a cozy dinner party.
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Taste: Savory, Herby, Rich, Earthy, Comforting