Comfort food at its finest! This delicious Pheasant pot pie recipe is full of flavor and very customizable...Substitute any of the veggies listed with others of your choice to make it a meal the whole family is sure to love!
1 pound cooked Pheasant, diced or shredded
Allegro Marinade (Game Tame is my favorite for this)
1/4 cup unsalted butter
2 refrigerated pie crusts
1 ½ cups boiled potatoes, diced
1 cup carrots, sliced
1 zucchini, diced
3-4 celery stalks, sliced
1 chicken bouillon cube, crushed
1 cup milk
2 cups chicken broth
1/2 cup all-purpose flour
Celery Salt, to taste
1 egg, beaten
2. Cook pheasant in whatever manner you choose. Pheasant does tend to get pretty dry, so I prefer to cook it low & slow in a crock pot covered with chicken broth until done. Once done, dice or shred pheasant and set aside until ready to prepare pot pie.
3. For the veggies: Sauté carrots and celery in olive oil until it just starts to get a tad soft, then add the zucchini as well. Set aside until ready to prepare pot pie. (*NOTE: You can use whatever veggies you choose. Frozen peas would be a great addition, but I’m not crazy about peas, so I substituted them with the Zucchini instead.)
4. For the potatoes: Dice them pretty small and boil in water until just soft but still pretty firm. Set aside until ready to prepare pot pie.
5. Preheat oven to 375
6. In a large skillet over medium-high heat, melt butter.
7. Add flour, whisk and cook for 1 minute.
8. Add chicken broth, milk and crushed bouillon.
9. Simmer until thickened, stirring often (about 5 minutes).
10. Add veggies, boiled potatoes and pheasant, mix well. (*NOTE: This recipe may make enough filling that you could make 2 pot pies, so if that’s the case, either be prepared by having another 2 pie crusts available for another pie, or, put the rest of the filling in a Ziploc bag and freeze. Thaw out and fill pie crust & bake.)
11. In a 9-inch pie pan, add the bottom pie crust.
12. Pour the pie filling on top of the crust.
13. Cover with the second pie crust.
14. Using a fork, or with your fingers, seal the edges of the two pie crusts together.
15. Brush the top lightly with the egg.
16. Make about 4-5 small cuts in top of the crust to vent.
17. Bake for 40-50 minutes, until crust is golden brown. (*NOTE: You may want to have a pie crust shield to avoid burning the edges. If you have one, great, but if not you can make your own out of tin foil. In my oven, I need to add the pie crust shield after about 25-30 minutes of baking time.)
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