Pigeon Pie

Pigeon Pie is a savory meat pie, traditionally made with young pigeon (squab) and a rich, often creamy or gravy-based filling, encased in a flaky pastry crust. It is a classic dish in British and French cuisine, with historical roots in medieval and Renaissance cooking.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with a moderate amount of carbohydrates from the pastry. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 500-700 kcal.

Nutrition breakdown

Calories	620 kcal
Protein	35 g
Carbs	30 g
Fat	38 g
Fiber	2 g
Sugar	2 g
Sodium	850 mg
Iron	4.5 mg
Zinc	3.2 mg
Niacin (B3)	8.0 mg
Vitamin B6	0.6 mg
Phosphorus	280 mg
Selenium	22 mcg
Potassium	420 mg
Vitamin B12	1.8 mcg

Per 1 slice (approx. 250 g) · estimated, varies by recipe

💡 What's interesting

Historically, pigeon pie was a dish of the aristocracy, using squab (young pigeon) for its tender, dark meat. Nutritionally, squab is a lean, nutrient-dense protein, often compared to dark chicken meat but with a richer flavor.