Pheasant Pot Pie with Wild Mushrooms

A creamy, savory pot pie filled with tender pheasant, wild mushrooms, and seasonal vegetables, all topped with a flaky, golden crust. This dish, inspired by the hunting traditions of the Midwest and New England, combines rustic charm with rich, satisfying flavors.

  • Prep Time: 1 hour
  • Cook Time: 1 hour

Ingredients

  • 2 cups cooked pheasant, shredded
  • 1 cup wild mushrooms, sliced (garden or locally grown)
  • 2 carrots, diced (garden or locally grown)
  • 2 celery stalks, diced (garden or locally grown)
  • 1 onion, chopped (garden or locally grown)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 pie crust
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F. In a skillet, sauté onion, carrots, celery, and mushrooms until softened.
  2. Stir in shredded pheasant, chicken stock, and heavy cream. Cook until thickened. Season with salt and pepper.
  3. Pour the mixture into a pie dish and cover with pie crust. Bake for 45 minutes, or until the crust is golden brown.
  4. Let cool for 10 minutes before serving.
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