Pheasant Pot Pie

This comforting pheasant pot pie combines tender pheasant meat with garden-fresh vegetables and a flaky golden crust.

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients

  • 2 pheasant breasts, cooked and shredded
  • 1 cup carrots, diced (garden-grown)
  • 1 cup peas (garden-grown)
  • 1 medium potato, diced
  • 1 medium onion, diced (garden-grown)
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 tbsp fresh thyme (garden-grown)
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • 1 pie crust

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter and sauté onions until translucent. Stir in flour to create a roux.
  3. Add chicken stock and cook until thickened. Stir in vegetables, pheasant, and thyme. Season with salt and pepper.
  4. Pour the mixture into a pie dish and cover with the crust. Cut slits for ventilation.
  5. Bake for 40 minutes or until the crust is golden brown. Let cool slightly before serving.
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