There are many ways to enjoy pheasant pot pie this fall. We offer a delicious frozen pot pie in our retail store that you can bake and serve without doing a speck of preparation. You definitely won’t be disappointed. You can also try Chef Mark Mancuso’s gourmet recipe featured in our free online cookbook. Pheasant pot pie is one of those comfort foods that is perfect for this early fall weather. I couldn’t resist trying my own variation of pheasant pot pie made with MacFarlane pheasant breasts. So regardless of your choice of pheasant pot pie, we hope you will enjoy this comforting dish, soon!
Pat’s Pheasant Pot Pie
2 cooked and shredded pheasant breasts
2 thawed, store bought, deep dish pie crusts
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 (8 oz.) package of frozen mixed vegetables
2-3 cups of low sodium chicken broth
1/3 cup half and half
1/4 tsp turmeric
salt and pepper to taste
2 tbs, water
Approximately 1/4 cup flour
Let pie crusts thaw on the counter.
Cook the pheasant breasts, covered, in a little olive oil on low to medium heat until cooked through.
Remove from heat and place in a dish to cool a bit while you chop the onions and celery.
Melt butter in a large pan and then add onion and celery to cook until translucent.
You can now shred the pheasant breasts with two forks.-just pull it apart into small pieces.
Add two cups of chicken broth and frozen vegetable to onion and celery mixture.
When broth is hot, add shredded pheasant, turmeric, salt and pepper. If you need more broth to cover the mixture, now is the time to add it.
When your mixture is very hot again, begin to sprinkle your flour over the top of the mixture, stirring as you go. It only takes about 3 minutes to thicken.
As your mixture thickens, add half and half and stir in.
Turn off the heat.
Use one of your pie crusts as the bottom crust. Leave it in the pie tin it came in and cut 6 slits in the crust, so it doesn't bubble up while baking.
Spoon your mixture into the bottom crust filling it quite full.
Now the tricky part! Loosen the edges of the top crust from the second pan and turn it over onto a floured counter. Flatten it a bit with your hands. Pick it up carefully and place it over the mixture. Pinch the edges to the bottom crust.
Brush the top crust with whisked egg and water mixture.
Place your pan on a cookie sheet and place it in the oven.
Bake for 30 minutes at 375 degrees, checking carefully during the last 5 minutes. You want your top crust to be nicely browned.
Serves 6-8 people.
This is a truly delicious homemade pot pie and it paired beautifully with a fresh salad and a glass of wine. Visit our on-line store to see our many pheasant products and don’t forget to download our free cookbook. Happy fall!
Pheasant Pot Pie is a Fall Favorite!