Pheasant Pot Pie
A hearty and savory pheasant pot pie featuring tender meat, flavorful vegetables, and a flaky pastry crust, perfect for comforting family dinners or special occasions.
Ingredients
- 5 lb. pheasant ⓘ
- 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 cup flour ⓘ
- 6 potatoes, peeled and cubed ⓘ
- 1/2 cup milk ⓘ
- 1 (10 oz.) package frozen peas ⓘ
- pastry for 1-crust pie ⓘ
Instructions
- In a large pot, combine pheasant, celery tops, parsley, onion, peppercorns, bay leaf, salt, and rosemary.
- Add 2 quarts water and bring to a boil.
- Simmer for 2 hours.
- Remove pheasant, cool, and remove meat from bones.
- Strain the stock.
- In 2 cups of stock, cook carrots and potatoes about 20 minutes.
- In a small bowl, mix together milk, flour, and pepper until smooth.
- Stir the mixture into the pot with carrots and potatoes.
- Add frozen peas and simmer for 8 minutes or until thickened.
- Place pheasant pieces in the bottom of a large casserole dish.
- Pour the potato and vegetable mixture over the pheasant.
- Cover with pastry for a 1-crust pie, sealing edges around the rim of the dish.
- Cut slash vents in the top of the pastry.
- Bake at 425°F for 20 to 30 minutes until browned.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the stock while simmering. If pheasant is unavailable, you can substitute with chicken or turkey. For a gluten-free option, use cornstarch instead of flour to thicken the filling. Ensure the pastry is chilled before placing it on the filling to achieve a flaky crust.
Serving Suggestions
This pheasant pot pie pairs beautifully with a side of steamed green beans or a fresh garden salad. For a heartier meal, serve it alongside mashed potatoes or roasted vegetables. A glass of chilled white wine can complement the flavors well, enhancing your dining experience.
Storage & Reheating
Store any leftover pot pie in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but be cautious to prevent the crust from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant Pot Pie contains roughly 1881 calories, with 70g protein, 277g carbohydrates, and 67g fat. It is an excellent source of vitamin C (365% of the Daily Value), dietary fiber (262% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 964mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this pot pie?
Absolutely! While pheasant lends a unique flavor, you can easily substitute it with chicken or turkey. Just ensure the cooking times adjust accordingly, as chicken may require less time than pheasant.
Is it possible to freeze the pot pie?
Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, you can cook it straight from the freezer, adding additional time to ensure it's heated through.
How can I make the filling vegetarian?
To create a vegetarian version, omit the pheasant and use a mix of hearty vegetables like mushrooms, zucchini, and bell peppers. Add extra vegetable stock for flavor and consider using lentils for protein. This alternative is sure to satisfy!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).