Pheasant Pot Pie

Name: Pheasant Pot Pie
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2 cups chicken broth; 1 pound pheasant, cut into bite-size pieces; 1 cup chopped carrots; 0.5 cup chopped celery; 1 (15 ounce) can peas, drained; 0.33333334326744 cup salted butter; 0.5 yellow onion, chopped; 0.33333334326744 cup all-purpose flour; 0.66666668653488 cup milk; 1 teaspoon salt; 1 teaspoon dried rosemary; 0.5 teaspoon ground black pepper; 0.5 teaspoon dried sage; 0.5 teaspoon ground celery seed; 2 9-inch refrigerated pie crusts; 1 egg white, beaten

4.8

(23)

22 Reviews

15 Photos

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 by Dani Forsey Brown

Updated on October 26, 2022

close up view of a piece of Pheasant Pot Pie served with salad on a plate

15

Prep Time:

15 mins

Cook Time:

1 hrs 15 mins

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

2 cups chicken broth
1 pound pheasant, cut into bite-size pieces
1 cup chopped carrots
½ cup chopped celery
1 (15 ounce) can peas, drained
⅓ cup salted butter
½ yellow onion, chopped
⅓ cup all-purpose flour
⅔ cup milk
1 teaspoon salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried sage
½ teaspoon ground celery seed
2 9-inch refrigerated pie crusts
1 egg white, beaten

Directions

Preheat oven to 400 degrees F (200 degrees C).
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 (per serving)

699	Calories
44g	Fat
54g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 699
% Daily Value *
Total Fat 44g	56%
Saturated Fat 14g	71%
Cholesterol 62mg	21%
Sodium 967mg	42%
Total Carbohydrate 54g	20%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 22g
Vitamin C 9mg	46%
Calcium 68mg	5%
Iron 4mg	22%
Potassium 405mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.