Pheasant Pot Pie
All the warmth and tastiness of chicken pot pie with the added appeal of wingshooting!
Servings: 1 pie
Equipment
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.