Pheasant Pot Pie

Craving some comfort food? Our pheasant pot pies are the perfect warm meal for a night in and are made with veggies and pheasant breast from the birds we raise in Southern Wisconsin. Treat your family to a farm-to-table meal that's quick and easy.
Cook Time 30 minutes
Cuisine American
Servings 4 servings


  • 1 Stick Butter
  • Olive Oil
  • 2 MacFarlane pheasant breasts Cut into small pieces
  • 1 Cup Diced Carrots Finely diced
  • 1 Cup Frozen Peas
  • 1 Small Onion Diced
  • 1 Cup Celery 1-2 stalks thinly sliced
  • 1 Cup Mushrooms Sliced
  • 1 Medium Potato Diced fine
  • 1 Cup Asparagus In 1-inch pieces
  • 1 Cup Flour
  • 1 Cup Chardonnay Wine
  • 8 Cups Chicken Stock Can be less than 8 if needed
  • 1 Prepared pie crust
  • 1 Tbsp Minced Parsley For garnish
  • 1 egg beaten Plus 2 tablespoon water for egg wash
  • Salt To taste
  • Pepper To taste


  • Melt butter in sauté pan, adding a bit of olive oil to prevent burning, then add the pheasant pieces and quickly brown them.
  • Once pheasant is browned, add all of the vegetables, cooking them for several minutes while frequently stirring. 
  • Sprinkle the flour over the top and fold it into the pheasant and veggies.
  • Then ass the Chardonnay* and Chicken Stock two cups at a time to achieve the consistency you want. (Less if you want a thicker consistency, more if you want a thinner consistency).
  • Bring to a boil.
  • Then place it all in a casserole dish, covering it with pie crust, sealing off all the edges as you would in baking a pie.
  • Brush crust with a slightly beaten egg wash.
  • Then place in a 350 degrees F oven and bake for about 30-minutes or until the crust turns golden brown.


You can also make the filling (without potatoes) and freeze it. Then thaw it out, cook the potatoes, and add to the warmed mix then top with crust as described below.
*Any lightly flavored white wine can be substituted for the Chardonnay. To make the pie more savory, use 1 cup cooked wild rice instead of potatoes.
Topics Entrees


The Finest Meat & Poultry

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.