Description
Hearty Pheasant Pot Pie brings rustic comfort from farmhouse kitchens, blending wild game with classic pastry. Savory herbs and tender meat nestled in golden crust promise a satisfying meal that connects you to time-honored culinary traditions.
Ingredients
Scale
Main Ingredients:
- 2 lbs pheasant meat, boneless and cubed
- 1 pie crust (homemade or store-bought)
- 2 cups mixed vegetables (peas, carrots, corn)
Sauce and Liquid Base:
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
Seasonings and Aromatics:
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F and prepare a 9-inch pie dish by lightly greasing its surface.
- In a large skillet, melt butter over medium heat and sauté diced onions until translucent and fragrant.
- Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Introduce cubed pheasant meat to the skillet, seasoning with thyme, salt, and black pepper, and cook until the meat is golden brown and nearly cooked through.
- Sprinkle flour over the meat and onion mixture, stirring to coat evenly and create a light roux.
- Pour chicken broth and heavy cream into the skillet, stirring constantly to prevent lumps and create a smooth, creamy sauce.
- Fold in mixed vegetables and simmer the mixture for 5-7 minutes until the sauce thickens and vegetables are slightly tender.
- Transfer the pheasant and vegetable filling into the prepared pie dish, ensuring an even distribution.
- Carefully lay the pie crust over the filling, trimming excess edges and creating decorative crimped borders.
- Cut several small vents in the top crust to allow steam to escape during baking.
- Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the crust turns golden brown and the filling bubbles around the edges.
- Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set.
Notes
- Select fresh, high-quality pheasant meat for the most tender and flavorful filling, preferably from a local butcher or specialty game meat supplier.
- Ensure vegetables are uniformly chopped to guarantee even cooking and consistent texture throughout the pot pie.
- Consider using homemade pie crust for a more authentic and richer taste compared to store-bought alternatives.
- When creating the roux, stir constantly to prevent flour from burning and developing a bitter flavor that could compromise the overall dish.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 365
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg