A Classic Frontier Supper Dish
On the early frontier, “black bird pie” didn’t always mean actual blackbirds — though sometimes it did. More often, settlers used whatever small game was available: young birds, wild fowl, or even leftover cuts from the previous day’s hunt. Wrapped in a simple crust and baked over a steady fire, this hearty pie fed families through lean times and long winters.
“What took so long? I had to go hunt for four and twenty blackbirds before I could bake the pie!”
Black Bird Pie Recipe
Ingredients
4–6 small game birds (or substitute chicken thighs)
1 cup diced potatoes
1 cup diced carrots
1 small onion, chopped
2 tablespoons flour
Salt and pepper to taste
1 cup broth or water
1 double pie crust (homemade or simple frontier dough)
2 tablespoons butter or lard
Instructions
Prepare the Birds Clean and rinse the birds well. If using chicken, trim excess fat. Boil until tender, then remove meat from the bones and set aside.
Cook the Filling In a skillet, melt butter or lard. Add onions, potatoes, and carrots. Cook until slightly softened.
Thicken the Mixture Sprinkle flour over the vegetables and stir. Add broth or water slowly, stirring until a thick gravy forms.
Add the Meat Stir in the cooked bird meat. Season with salt and pepper.
Assemble the Pie Line a cast‑iron skillet or pie pan with the bottom crust. Pour in the filling. Cover with the top crust and seal the edges. Cut a few slits for steam.
Bake Bake in a hot oven (or covered Dutch oven with coals on top) for 30–40 minutes, until the crust is golden brown.
