Whole Dove Pot Pie with Carrots, Garlic, and Herbs

This recipe leans into the comfort-food side of dove without sanding it into anonymity. The birds get roasted, picked, and tucked into a garlic-thyme gravy with carrots under a flaky crust that gives the whole thing some old-house warmth.

8 whole doves
3 carrots
1 onion
3 garlic cloves
2 thyme sprigs
1 sheet puff pastry or pie dough
2 tablespoons flour
2 cups stock
Butter
Salt
Black pepper

Roast the whole doves and pick the meat once cool enough to handle.
Build a thick savory gravy with butter, onion, carrot, garlic, thyme, flour, and stock.
Add the dove meat and transfer the filling to a baking dish.
Top with pastry and bake until deeply golden and bubbling.
Rest for ten minutes before serving so the gravy settles.

This pot pie reheats well in a low oven and is even better the next day with a sharp green salad.