Pheasant Pot Pie

He hunts them and brings them home and I cook em. This is a great easy way to eat pheasant. It is really good and no one even knows its pheasant. Just watch out for the shot Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.

Pheasant Pot Pie Ingredients

• 2 cups chicken broth

• 1 pound pheasant, cut into bite-size pieces

• 1 cup chopped carrots

• cup chopped celery

• 1 (15 ounce) can peas, drained

• ? cup salted butter

• yellow onion, chopped

• ? cup all-purpose flour

• ? cup milk

• 1 teaspoon salt

• 1 teaspoon dried rosemary

• teaspoon ground black pepper

• teaspoon dried sage

• teaspoon ground celery seed

• 2 9-inch refrigerated pie crusts

• 1 egg white, beaten

How to Make Pheasant Pot Pie

1. Preheat oven to 400 degrees F (200 degrees C).

2. Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.

3. Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.

4. Lower oven temperature to 375 degrees F (190 degrees C).

5. Press 1 pie crust into a pie plate and lightly brush with egg white.

6. Bake crust in the oven until lightly browned, about 5 minutes.

7. Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.

8. Bake in the oven until top is golden brown, about 40 minutes.

Pheasant Pot Pie Nutritions

• Calories: 698.7 calories

• Carbohydrate: 54.3 g

• Cholesterol: 62.3 mg

• Fat: 43.5 g

• Fiber: 5.9 g

• Protein: 22.3 g

• SaturatedFat: 14.1 g

• ServingSize:

• Sodium: 967.3 mg

• Sugar: 4.3 g

• TransFat:

• UnsaturatedFat:

Pheasant Pot Pie Reviews

• This was excellent Anyone squeamish about wild game will soon forget their apprehension after tasting this pie. About the only thing I might change next time is that, since I had a lot of filling left over, I might try to make two regular depth pies instead of one deep dish pie.

• My favorite

• This was great We eat Pheasant at least once a week and this is the first recipe where it actually tastes as good as chicken My husband liked this so much that he asked me to make it two days in a row

• This is the best pot pie Ive ever made...hands down. If I had more time I would have made my own crust, but I brushed the top crust with a glaze from one beaten whole egg for a pretty finish. I have never had Pheasant before, but this pie was a wonderful introduction. So incredibly savory. I got rave reviews from all who ate it. Thanks for the great recipe

• Absolutely delicious Didnt change a thing.

• Very Yummy recipe

• Everything turned out great. When looking for a recipe for pheasant I wanted to make sure any dryness or gamey flavor wouldnt be noticed. This didnt disappoint. I doctored the recipe a bit and added some cubed potatoes and mushrooms to the mix. I think the spices are what really give this recipe its flavor.

• Great flavor and sauce is perfect consistency. I didnt have celery seed so I used celery salt in place of celery seed and salt. I also used fresh sage since I had it. Next time we may add potatoes to add more too it.

• The best wild pheasant Ive ever had. This will be a family staple for now on.

• We loved this recipe It came out the perfect consistency and tasted delicious I had to make some substitutions because of what I had. Instead of chicken broth, I used 2 c. of water and 6 chicken bouillon cubes. I also used 1.5 tsp of celery salt instead of celery seed and frozen peas instead of canned. These are minor changes and it came out excellent Thanks for this

• Mine did t

• I didnt have celery on hand, and it was still sooo delicious I actually boiled the pheasant and took it off the bone and chopped it up. Great recipe

• I brined the pheasant for two days prior. I used my glass pie pan and there was way more filling than I needed. The flavor is amazing. I cut the carrots and celery into small bits. This is a great recipe