Pheasant Pot Pie

This pheasant pot pie is a classic comfort food wild game recipe – with its savory pheasant filling, fresh vegetables, and topped with a flaky puff pastry crust. An easy and delicious pheasant breast recipe.

If you still have pheasant breasts in your freezer, you’re going to want to definitely add this easy pheasant recipe to your dinner rotation. There’s so much you can do with your pheasant harvest besides just frying the breasts – like this pheasant piccata recipe, or baking it into a savory pot pie.

Ingredients needed for pheasant pot pie

• 1 Tbsp. olive oil
• 4 pheasant breasts
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 sprigs fresh thyme
• 3 sprigs fresh sage
• 4 Tbsp. unsalted butter
• 1/3 cup diced white onion
• 1/3 cup flour
• 1 cup whole milk
• 2 cups chicken stock or bone broth
• 2 large carrots – chopped
• 3 celery ribs – chopped
• 1 cup broccoli florets
• 1/4 tsp. dried sage
• 1/4 tsp. dried thyme
• 1 sheet puff pastry dough
• 1 egg

How to make a pheasant pot pie

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1. Preheat oven to 375 degrees F.
2. In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet, shred, and set aside—drain skillet of excess oil.
3. Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes. Stir in the flour and brown for another 1-2 minutes.
4. Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer. Add in the chopped carrots, celery, broccoli, dried sage, and dried thyme. Simmer for 10-15 minutes or until thickened, and the vegetables start to soften.
5. Add in the shredded pheasant breasts.
6. Grease a large pie plate, and transfer the pot pie filling to the pie plate.
7. Remove the sheet of puff pastry from the packaging, and roll out into a large square, or large enough to cover the entire top of the pie plate.
8. Fold up any hanging edges and pinch together – no need to be perfect! Whisk one egg and brush over the entire puff pastry crust. Cut four slits into the top of the puff pastry.
9. Place the pie plate onto a baking sheet to catch any spillover while baking, and bake on a low rack for 30-35 minutes or until golden brown.
10. Remove from oven, let cool for 5 minutes, then serve.

Recipe FAQs and Notes

What does pheasant taste like?

Pheasant tastes much like chicken, but is very lean. My family also noted they have a taste and texture very similar to pork chops, too. Pheasant are a combination of white and dark meat.

What temperature should pheasant be cooked to?

You want to the internal temperature of the pheasant to reach a safe 165 degrees F. Because they are very lean birds, they can quickly become dry so be sure to watch the temperature closely.

Is pheasant dark meat?

Pheasant is a combination of both white and dark meat, much like other poultry.

Recipe Notes

• If you do not have enough pheasant breasts, you can always use thinly-sliced chicken breasts to supplement.
• If you cannot find puff pastry dough, substitute with a ready-made pie crust and follow the same baking instructions.

Recommended kitchen resources for this recipe

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Enjoy these additional wild game recipes!

• Elk Chili Recipe
• Elk Lasagna Recipe
• Ground Venison Blend Enchilada Casserole
• Elk Swedish Meatballs
• Wild Game Cottage Pie

Pheasant Pot Pie Recipe