Take the legs off the squab and remove the thigh bone but leave the drumstick fully in tact. Take the breasts off the cage just as you would with a chicken. 

Sear the breast and legs in a heavy-bottom sautée pan. 

Remove from pan and add sweet potato, parsnips. Cook for 3 mins and then add cipollini. You want to develop color. 

Cook onion 2 mins and add chopped sage and red wine. 

Reduce au sec (until nearly dry).

Add chicken bouillon and cook 3 mins.

Thicken with slurry cook another 3 mins. Season with salt and pepper to taste. 

Cool mixture.

Freeze lard.

Incorporate lard into flour until in small marble sized pieces.

Add water and mix until just incorporated. 

Let rest at least 20 mins.

Preheat oven to 375.

Roll dough through a pasta maker or thinly with a rolling pin. 

Cut discs out with a large ring mold. This will be the top of your pie.  

Take your dough and form it into your cocottes or whatever container you are using. 

Fill the pie crusts with your pigeon mixture.

Take the leg of the squab and stick it straight up in the center. 

Take the pie top and cut a little slit in the middle.

Carefully work the leg through the slit.

Beat an egg and brush egg wash on the top of the pie crust.

Bake for 15 mins or until golden brown.