The Bardic Chef: Recipe – Peryton Pot Pie

For such fearsome beasts in the wild, Peryton tastes remarkably like a much smaller bird. Not… chicken. Everyone says that everything tastes like chicken. This tastes similar to wild turkey to me, but it has been a long time since I’ve indulged. Maybe I’m wrong. Either way, the meat is easily dried out, so I’ve taken to trying casseroles to cook in it. So far so good!



  • 2 ½ cup flour
  • 1 cup cubed cold butter
  • ½ cup buttermilk
  • 1 egg
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tsp salt


  • 3 cups shredded peryton meat
  • 1 cup peas
  • 1 ¾ cups chicken broth
  • 1/3 cup diced onion
  • 1/3 cup flour
  • ½ cup heavy cream
  • ¼ cup butter
  • 2 medium sliced carrots
  • 2 cloves of minced garlic
  • ½ cup sliced celery
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp parsley
  • 2 tsp thyme


To make the crust, combine flour, sugar, salt and butter in a bowl. Use a rolling pin on a countertop to roll the butter mix into sheets until it’s fully mixed. Chill for 20 minutes. Add the buttermilk and stir until it comes into a ball, adding a tbsp of water at a time if it’s too dry. Divide and flatten into two disks, then chill disks well.

For the filling, get out a large skillet and melt the butter, then add vegetables aside from peas. Toss in the garlic until everything is tender. Mix in flour, spices, broth, and cream, and whisk it until there’s no lumps, simmering for 10 minutes. Stir in peas and peryton meat. Remove from heat and set to the side.

Flour a surface and take the pie crust out from the cooling area. Roll the dough out to a 12″ circle, then transfer to a 9″ pie pan. Trim any extra off. Pour in the pie filling, roll out the second disk, and cover the top, trimming up the edges as needed. Seal by crimping the edges with a fork. Put slits in the top with a knife, and brush with a beaten egg.

Bake in a 400 degree oven for 45 minutes. Cool for 15 minutes before serving.