Pheasant Pot Pie Recipe

Name: Pheasant Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 lb. pheasant (stewing chicken can be substituted); 3 celery tops; 3 sprigs parsley; 1 medium onion; 10 whole peppercorns; 1 bay leaf; 3 1/2 tsp. salt; 1/4 tsp. rosemary; 6 carrots, peeled and sliced; 1/8 tsp. pepper; 1/4 c. flour; 6 potatoes, peeled and cubed; 1/2 c. milk; 1 (10 oz.) pkg. frozen peas; pastry for 1-crust pie

Servings: persons

5 lb. pheasant (stewing chicken can be substituted)
3 celery tops
3 sprigs parsley
1 medium onion
10 whole peppercorns
1 bay leaf
3 1/2 tsp. salt
1/4 tsp. rosemary
6 carrots, peeled and sliced
1/8 tsp. pepper
1/4 c. flour
6 potatoes, peeled and cubed
1/2 c. milk
1 (10 oz.) pkg. frozen peas
pastry for 1-crust pie

1
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay leaf, salt and rosemary.
2
Add 2 quarts water, bring to a boil.
3
Simmer for 2 hours.
4
Remove pheasant, cool and remove meat from bones.
5
Strain stock.
6
In 2 cups of stock cook carrots and potatoes about 20 minutes.
7
In a small bowl mix together milk, flour and pepper.
8
Stir until smooth.
9
Quickly stir in pot with carrots and potatoes.
10
Add peas.
11
Simmer for 8 minutes or until thickened.
12
Place pheasant pieces in bottom of large casserole.
13
Pour potato mixture over pheasant.
14
Cover with pastry. Seal edges around rim of dish.
15
Cut slash vents in top.
16
Bake at 425u00b0 for 20 to 30 minutes or until browned.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 lb. pheasant (stewing chicken can be substituted), 3 celery tops, 3 sprigs parsley, 1 medium onion, and more.

Yes, Pheasant Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pheasant Pot Pie

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