Recipes
Pheasant Pot Pie
This comforting pheasant pot pie combines tender pheasant meat with garden-fresh vegetables and a flaky golden crust.
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
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter and sauté onions until translucent. Stir in flour to create a roux.
- Add chicken stock and cook until thickened. Stir in vegetables, pheasant, and thyme. Season with salt and pepper.
- Pour the mixture into a pie dish and cover with the crust. Cut slits for ventilation.
- Bake for 40 minutes or until the crust is golden brown. Let cool slightly before serving.