The Pleasant Pheasant Pot Pie

Our friend Joel went hunting for pheasant a week or so ago and invited us up to enjoy the bounty in the form of a Pheasant Pot Pie.

He roasted the pheasant in the oven while preparing the pie shells and vegetable filling.  Like many of us modern cooks he grabbed a recipe online and altered it knowing that spices would make it taste like something.  Joel even knew the spices would make the recipe taste like something good!

POT PIE IX + roasted pheasant – minus the chicken + fresh herbs:

  • +2 Tablespoons fresh Thyme, chopped
  • +1 Tablespoon Rosemary sprigs
  • +1 Bay Leaf
  • +1 Garlic, minced

For full recipe ->

Ingredients – SERVES 8

  • 1 pound skinless, boneless chicken breast halves – cubed  (OR ROASTED PHEASANT)
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

ADD THESE SPICES TO RECIPE:

  • +2 Tablespoons fresh Thyme, chopped
  • +1 Tablespoon Rosemary sprigs
  • +1 Bay Leaf
  • +1 Garlic, minced
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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