Pheasant pot pie –
Indulging in a comforting dish like Pheasant Pot Pie is a delightful way to treat yourself and your loved ones. This savory recipe combines tender pheasant meat with a rich filling, all encased in a flaky, buttery crust. Whether it’s a special occasion or simply a cozy dinner at home, this pot pie is sure to impress.
Pheasant Pot Pie
This Pheasant Pot Pie features a perfect harmony of flavors and textures, from the succulent pheasant to the crunchy vegetables. It’s a dish that captures the heart of home cooking and provides warmth on chilly days.
Ingredients
- 2 cups cooked pheasant meat, shredded
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 1 cup celery, diced
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the shredded pheasant, peas, thyme, and rosemary. Season with salt and pepper. Cook for an additional 2-3 minutes to combine the flavors.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Allow it to simmer for about 10 minutes, or until the sauce thickens slightly.
- Transfer the filling into a pie dish. Cover it with the pie crust, sealing the edges by crimping them with a fork. Cut a few slits in the top to allow steam to escape.
- Brush the top of the crust with the beaten egg to achieve a golden color during baking.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie rest for about 10 minutes before serving. Enjoy your warm and hearty Pheasant Pot Pie!
