Pheasant Pot Pie with Vegetables

We have made it our tradition to have pheasant on Christmas day and during the New Year’s celebrations. It’s a fun little twist on normal tradition and it gets us both involved in making the meal.

Using pheasant is a great way to switch up your meals, it’s fairly easy to replace turkey and chicken with pheasant in any dish, but this pot pie is the best place to start!

Pheasant is a different type of bird fowl; a wild game bird, so less accessible than chicken, but worth the work to get one. In Minnesota the hunting season for pheasant is ending on January 1, so if you want to try this recipe now is the time to go out and get your meat.

Cleaning and making sure the meat has been cleanly cut off the bone (and that there is no buckshot is the first step to take when cooking with any wild game, especially pheasant. When cooking the pheasant make sure to not over cook it, as it will become tough and lose it’s flavor.

Any pot pie is delicious, but this one is outstanding, the chicken stock keeps the pheasant meat extremely tender. The array of vegetables, and the flaky pie crust all combine to make one of those perfect winter meals of which you can’t quite get enough. Don’t believe me? Just look at all the colorful and tasty ingredients that go into it!

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Pheasant Pot Pie

Pheasant replaces chicken in this delicious take on standard pot pie

Course

Main Course

Cuisine

Dishes for Hosting, Sunday Dinner, Wild Game

Servings

people

Ingredients

• 4 Tbsp. Butter
• 1 Onion chopped
• 2 cups Mushrooms sliced
• 2.5 cups Chicken Broth
• 1 tsp. Thyme, Dried
• 1 cup Peas
• 2 Carrots sliced
• 1 Potato, Large diced
• 1 Celery sliced
• 1 Pheasant cubed
• 2 Pie Crusts
• Salt & Pepper to taste

Course Main Course Cuisine Dishes for Hosting, Sunday Dinner, Wild Game Servings people Ingredients 4 Tbsp. Butter 1 Onion chopped 2 cups Mushrooms sliced 2.5 cups Chicken Broth 1 tsp. Thyme, Dried 1 cup Peas 2 Carrots sliced 1 Potato, Large diced 1 Celery sliced 1 Pheasant cubed 2 Pie Crusts Salt & Pepper to taste

Instructions

1. Preheat the oven to 400 degrees. In a large pan melt 3 Tbsp. butter and sauté the onion and mushrooms until they are soft, approximately 8 to 10 minutes. Then season with salt and paper.
2. Add the stock and thyme and boil until the liquid is reduced by about a third.
3. In a smaller pan lightly cook the cubed pheasant with 1 Tbsp. of butter and 1/4 tsp. of dried thyme (no longer than 5 minutes as pheasant gets tough when overcooked).
4. Add carrots, potato (peeled and diced), celery and pheasant to the boiling stock mix and reduce to a simmer. Cook until the vegetables are tender and the pheasant is completely cooked through.
5. Layer one of the pre-made crusts into a deep-dish pie pan. Pour mixture onto crust and cover with second crust. Slit holes in crust for ventilation.
6. Bake pie for about 35 to 45 minutes, or until the crust is golden brown and the filling is starting to bubble over.

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