pheasant pot pie recipe

Written ByJenny Smyth Posted on
pheasant pot pie recipe
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The Best pheasant pot pie recipe

Pheasant pot pie is a dish that I’ve grown to love over the years. It’s a hearty, comforting meal that warms the soul.

I first tried it at a family gathering, and I was immediately drawn to the combination of tender pheasant, rich gravy, and flaky pastry. As I began to make it for my family, I realized that it’s not just a delicious meal but also a great way to use up leftover game meat.

My kids love it because of the crusty top and the mix of flavors, while my husband appreciates how easy it is to make in large quantities. This recipe has become a staple in our household, especially during the colder months when we crave something warm and satisfying.

One of the best things about pheasant pot pie is its versatility – it can be served as a main course or as a side dish, making it perfect for both everyday meals and special occasions. In addition to its taste and convenience, this recipe also has some great health benefits.

The pheasant provides lean protein, while the vegetables add fiber and nutrients. The pastry crust is made with whole wheat flour, making it a slightly healthier option compared to traditional recipes.

Overall, pheasant pot pie is a dish that I highly recommend trying out for yourself and your loved ones.

Pheasant Pot Pie

Pheasant Pot Pie

4.6 from 1487 votes

A hearty and comforting pot pie filled with tender pheasant meat, vegetables, and a creamy herb sauce, all encased in a flaky golden crust. This dish is perfect for a cozy dinner, showcasing the rich flavor of pheasant in a classic pie format.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons olive oil
1 pound pheasant breast, cut into 1-inch cubes
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 cup frozen pearl onions

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water

For the Egg Wash

1 large egg
1 tablespoon water

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
3Add the pheasant cubes and cook for 5-7 minutes, turning occasionally, until browned on all sides.
4Remove the pheasant with a slotted spoon and set aside.
5In the same skillet, add the diced onion, carrots, and celery.
6Cook over medium heat for 5-6 minutes, stirring frequently, until the vegetables are softened.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour.
9Gradually pour in the chicken broth while stirring, then add the heavy cream.
10Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes until the sauce thickens enough to coat the back of a spoon.
11Return the browned pheasant to the skillet.
12Stir in the dried thyme, rosemary, salt, and pepper.
13Add the frozen peas and pearl onions.
14Cook for 2-3 minutes until the peas are heated through.
15Remove from heat and set aside.
16To make the crust, combine the flour and salt in a large bowl.
17Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
18Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
19Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
20On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
21Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
22Pour the pheasant filling into the crust, spreading it evenly.
23Roll out the second disc of dough to a 12-inch circle and place it over the filling.
24Trim the excess dough, leaving a 1-inch overhang.
25Fold the edges under and crimp with a fork or your fingers to seal.
26Cut 4-5 slits in the top crust to allow steam to escape.
27In a small bowl, whisk together the egg and water to make an egg wash.
28Brush the top crust with the egg wash.
29Place the pie on a baking sheet and bake for 35-40 minutes until the crust is golden brown and the filling is bubbling through the slits.
30Let the pie cool for 10 minutes before serving.

🔧Equipment

Large skillet
Large pot
9-inch pie dish
Rolling pin
Pastry brush
Mixing bowls

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 13g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a richer flavor, you can substitute the chicken broth with pheasant or game stock. If you prefer a thicker filling, add an extra tablespoon of flour. The pie can be assembled a day ahead and refrigerated; just add 10 minutes to the baking time.

Watch Video Of How Pheasant Pot Pie Works

Pheasant pot pie is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. It’s easy to make in large quantities, making it perfect for family gatherings or potlucks.

One thing I love about this recipe is how well it stores – you can refrigerate or freeze leftovers for later use. When reheating, make sure it’s steaming hot before serving.

❓ Frequently Asked Questions About Pheasant Pot Pie

Q: What type of pastry crust is used in this recipe?

This recipe uses a whole wheat pastry crust made with cold butter and ice-cold water. It’s flaky, tender, and perfect for sopping up all the juices from the filling.

Q: Can I substitute other types of meat for the pheasant?

Yes, you can substitute other game meats like venison or elk for the pheasant in this recipe. Just adjust the cooking time accordingly based on the thickness of the meat.

Q: How do I store leftover pheasant pot pie?

Leftover pheasant pot pie can be stored in an airtight container in the fridge for up to three days or frozen for up to two months. When reheating, make sure it’s steaming hot before serving.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time up to 24 hours before baking. Simply assemble all the components except for the pastry crust and refrigerate or freeze until ready to bake.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to the presence of pheasant meat and dairy products in the pastry crust.

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