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