He hunts them and brings them home and I cook em'. This is a great easy way to eat pheasant. It is really good and no one even knows it's pheasant. Just watch out for the shot! Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.

  • Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.

  • Lower oven temperature to 375 degrees F (190 degrees C).

  • Press 1 pie crust into a pie plate and lightly brush with egg white.

  • Bake crust in the oven until lightly browned, about 5 minutes.

  • Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.

  • Bake in the oven until top is golden brown, about 40 minutes.

Nutrition Facts

699 calories; protein 22.3g 45% DV; carbohydrates 54.3g 18% DV; fat 43.5g 67% DV; cholesterol 62.3mg 21% DV; sodium 967.3mg 39% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2015
This was excellent! Anyone squeamish about wild game will soon forget their apprehension after tasting this pie. About the only thing I might change next time is that since I had a lot of filling left over I might try to make two regular depth pies instead of one deep dish pie. Read More
(5)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2015
This was excellent! Anyone squeamish about wild game will soon forget their apprehension after tasting this pie. About the only thing I might change next time is that since I had a lot of filling left over I might try to make two regular depth pies instead of one deep dish pie. Read More
(5)
Rating: 5 stars
12/13/2016
My favorite Read More
(1)
Rating: 5 stars
10/18/2016
This is the best pot pie I've ever made...hands down. If I had more time I would have made my own crust but I brushed the top crust with a glaze from one beaten whole egg for a pretty finish. I have never had Pheasant before but this pie was a wonderful introduction. So incredibly savory. I got rave reviews from all who ate it. Thanks for the great recipe! Read More
Advertisement
Rating: 5 stars
10/04/2018
Very Yummy recipe! Read More
Rating: 5 stars
08/19/2016
We loved this recipe! It came out the perfect consistency and tasted delicious! I had to make some substitutions because of what I had. Instead of chicken broth I used 2 c. of water and 6 chicken bouillon cubes. I also used 1.5 tsp of celery salt instead of celery seed and frozen peas instead of canned. These are minor changes and it came out excellent! Thanks for this! Read More
Rating: 4 stars
03/15/2019
Mine did t Read More
Advertisement
Rating: 5 stars
06/22/2020
Everything turned out great. When looking for a recipe for pheasant I wanted to make sure any dryness or gamey flavor wouldn’t be noticed. This didn’t disappoint. I doctored the recipe a bit and added some cubed potatoes and mushrooms to the mix. I think the spices are what really give this recipe it’s flavor. Read More
Rating: 5 stars
03/27/2017
This was great! We eat Pheasant at least once a week and this is the first recipe where it actually tastes as good as chicken! My husband liked this so much that he asked me to make it two days in a row! Read More
Rating: 5 stars
04/16/2018
The best wild pheasant I ve ever had. This will be a family staple for now on. Read More