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