Pheasant Pot Pie

Prep & Cook Time: 2 hours 15 minutes• Yields: 4-6 servings

Ingredients:
For the Pheasant Filling:
1 pkg. Fossil Farms' Whole Pheasant, 2.75 lbs. avg.
4 cups chicken or pheasant broth
2 tbsp. olive oil or butter
1 medium onion, peeled & diced
3 garlic cloves, minced
2 medium carrots, peeled & diced
2 celery stalks, trimmed & diced
½ cup frozen peas
3 tbsp. all-purpose flour
½ cup heavy cream
½ tsp. dried thyme
½ tsp. dried rosemary
½ tsp. black pepper
Salt to taste
For the Pie Crust:
2 ½ cups all-purpose flour
1 tsp. salt
1 cup unsalted butter, cold and cubed
6-8 tbsp. ice water
For Egg Wash:
1 egg, beaten
1 tbsp. water

Equipment:
Measuring cups and spoons
Stove
Large pot or Dutch oven
Slotted spoon or tongs
Cutting board and knife
Large skillet or saucepan
Wooden spoon or spatula
Rolling pin
9-inch pie dish
Whisk
Small bowl
Pastry brush

Method:
Cook the Pheasant:
1. In a large pot or Dutch oven, add the whole Pheasant and cover with 4 cups of broth. Bring to a boil, then reduce to a gentle simmer.
2. Cover and cook for 45–60 minutes, or until the Pheasant is fully cooked and the meat easily pulls from the bones.
3. Remove the Pheasant and let it cool slightly. Strain and reserve 2 cups of the cooking broth for later use.
4. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard bones and skin. Set aside.
Prepare the Pie Crust (If using store-bought dough, skip this step.):
5. In a mixing bowl, combine flour and salt.
6. Add cold cubed butter and cut it into the flour using a pastry cutter or your hands until it forms pea-sized crumbs. Gradually add 6–8 tbsp ice water, mixing until the dough comes together.
7. Form into a ball, divide into two portions (one for the base and one for the top), wrap each piece in plastic wrap, and refrigerate for 30 minutes.
Make the Filling:
8. In a large skillet, heat 2 tbsp olive oil or butter over medium heat. Sauté the onion, garlic, carrots, and celery for 5 minutes until softened.
9. Sprinkle in 3 tbsp flour and stir to coat the vegetables. Cook for 1–2 minutes until flour is no longer raw.
10. Gradually stir in reserved 2 cups of broth and 1/2 cup heavy cream, whisking continuously to create a thick sauce.
11. Add the shredded Pheasant, peas, thyme, rosemary, black pepper, and salt to taste. Simmer for 5–7 minutes until thickened. Remove from heat.
Assemble the Pot Pie:
12. Preheat the oven to 375°F (190°C). Roll out one portion of the chilled pie dough and fit it into a 9-inch pie dish. Trim excess edges.
13. Pour the Pheasant filling into the pie crust, spreading evenly. Roll out the second piece of dough and place it over the filling. Pinch or crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
14. In a small bowl, whisk together the egg and 1 tbsp water for the egg wash. Brush over the top crust.
Bake the Pie:
15. Place the pot pie on a baking sheet to catch any drips. Bake for 40–45 minutes, or until the crust is golden brown and crisp.
16. Let the pie rest for 10 minutes before slicing. Serve and enjoy!

Get the Recipe!