Pheasant Pot Pie

Who doesn’t love a pot pie? Pot pies are the epitome of Southern comfort food! And unless you want to do your best three-star Michelin chef impression and make everything from scratch, they are easy peasy.

Besides the fact that a pot pie sounded delicious, my brother-in-law loves them! And while he might not have pheasant, any bird will work in this recipe! So, with the motivation to help my sister-in-law have a fabulous recipe for her husband, that also happens to be easy and delicious, this recipe was born. And it sure did not disappoint!

The filling is super easy and packed with a ton of flavor! The crust was not homemade, but everyone knows Pillsbury is the best and their pie crust was soft and flaky and did not disappoint. Also, if you are a spice fiend like my dad or my brother-in-law just throw in some Louisiana hot sauce and that will do just the trick! I hope y’all love it!

Pheasant Pot Pie
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Pheasant Pot Pie

All the warmth and tastiness of chicken pot pie with the added appeal of wingshooting!
Prep Time20 mins
Cook Time35 mins
Resting Time30 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American, Southern
Keyword: American, Pheasant, Southern
Servings: 1 pie
Author: Sophie May

Ingredients

  • 4 pheasant breasts
  • 2 pie crusts
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 small onion chopped
  • 32 oz chicken broth
  • 2 bay leaves
  • 2 cloves garlic peeled and cut in half
  • 1/2 tsp rosemary dried
  • 1/2 tsp thyme dried
  • 1/2 tsp red pepper flakes
  • 1/2 tsp freshly cracked pepper
  • 1 cup frozen peas
  • 2 cans cream of chicken and mushroom soup if you can not find this, one can cream of chicken and one can cream of mushroom will work
  • 1 can leftover broth

Instructions

  • Preheat oven to 425°F.
  • In a large sauce pan, add the carrots, celery, onion, chicken broth, bay leaves, garlic, rosemary, thyme, red pepper flakes, pepper, and pheasant breasts.
  • Bring to a boil and cook until pheasant is done and veggies are soft/can be pierced with a fork (~8-10 minutes).
  • When done, carefully remove meat and garlic. Cut the meat into bite size pieces and finely chop the garlic.
  • In a large bowl, add the garlic, pheasant, 2 cans of cream of chicken and mushroom soup (or one can of cream of mushroom and one can of cream of chicken), one can worth of leftover broth, the boiled veggies (strained out of the broth), and one cup of frozen peas.
  • Stir to thoroughly combine.
  • In a deep pie dish (I used a quiche dish because it was deeper), place one crust in the bottom and form to the dish.
  • Spoon filling into the dish
  • Top with another pie crust. And pinch to seal the top pie crust to the bottom one.
  • Cut slits into the top pie crust.
  • Cook without a crust protector for 15 minutes
  • Cook for another 20 minutes with the crust protector, or until the pie is a nice golden flaky brown.
  • In order to get a thicker middle, let the pie cool for 30 minutes. This isn’t necessary but it will be a more soupy middle if you do not wait.

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