Delicious Pheasant Pot Pie Recipe

This classic pheasant pot pie is a comforting and flavorful dish that combines tender pheasant meat with a rich and creamy filling, all topped with a golden and flaky crust. It's the perfect dish for a cozy dinner or a special occasion. With simple ingredients and easy instructions, you can create a homemade pot pie that will impress your family and friends.

Ingredients

• 1 whole pheasant, skinned and deboned
• 4 tablespoons unsalted butter
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook until the vegetables are tender, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly.
5. Slowly pour in the chicken broth while stirring continuously. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, or until the sauce thickens.
6. Add the diced pheasant meat, frozen peas, dried thyme, salt, and black pepper. Stir well to combine. Remove from heat.
7. Transfer the mixture to a 9-inch pie dish or individual ramekins.
8. Roll out the thawed puff pastry on a lightly floured surface, making sure it's large enough to cover the pie dish or ramekins. Place the pastry over the filling, sealing the edges. Cut slits in the pastry to allow steam to escape.
9. Brush the pastry with the beaten egg for a golden crust.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
11. Remove from the oven and let it cool for a few minutes before serving. Enjoy!

Interesting Facts