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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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