Pheasant Pot Pie with Fresh Herbs

This creamy pheasant pot pie is packed with tender pheasant meat, garden vegetables, and fresh herbs under a flaky pie crust. A delightful dish for a cozy dinner.

Ingredients

  • 2 pheasant breasts, cooked and shredded
  • 1 cup carrots, diced (garden-grown)
  • 1 cup peas (garden-grown)
  • 1 medium onion, diced (garden-grown)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 tsp fresh thyme, chopped (garden-grown)
  • 1 pre-made pie crust
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F. Melt butter in a skillet and sauté onions, carrots, and peas until softened.
  2. Stir in flour and cook for 1 minute. Gradually add chicken stock, whisking to create a smooth sauce.
  3. Add shredded pheasant and thyme to the mixture. Pour into a baking dish and top with pie crust.
  4. Bake for 25-30 minutes or until the crust is golden brown.
Back to blog