Pheasant Pot Pie Recipe

Recipe Summary

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6

Skill Level: Intermediate

Ingredients

• 2 pheasant breasts, cooked and shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic, diced carrots, peas, and corn. Cook for another 5 minutes, stirring occasionally.
4. Sprinkle the flour over the vegetable mixture and stir well, cooking for about 2 minutes to eliminate the raw flour taste.
5. Gradually pour in the chicken broth, stirring constantly until the mixture thickens.
6. Slowly add the milk, continuing to stir until you have a creamy consistency.
7. Stir in the shredded pheasant meat, dried thyme, salt, pepper, and nutmeg. Allow the filling to simmer for 10 minutes, letting the flavors meld together.
8. Transfer the filling to a pie dish or oven-safe skillet. Carefully place the puff pastry sheet over the top, trimming any excess and crimping the edges to seal.
9. Brush the puff pastry with the beaten egg to achieve that beautiful golden-brown color.
10. Place the pie in the preheated oven and bake for about 35-40 minutes, or until the crust is flaky and golden brown.
11. Let the pie cool for a few minutes before serving to allow the filling to set.

Helpful Tips & Variations

For a more robust flavor, consider adding a splash of white wine to the filling. If you’re short on time, rotisserie chicken can be an excellent substitute for pheasant. For a dairy-free version, use almond milk and a dairy-free puff pastry. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Pairings

This Pheasant Pot Pie pairs wonderfully with a crisp green salad and a glass of Chardonnay. For dessert, consider a slice of warm apple pie to complete the meal.