PHEASANT POT PIE

TOTAL SERVINGS 8

PREP TIME 10 MINUTES

COOK TIME 1 HOUR

TOTAL TIME 1 HOUR 15 MINUTES

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.

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.

Ingredients

- Olive Oil - Pheasant Breasts - Salt - Pepper - Fresh thyme - Fresh Sage - Unsalted Butter - White Onion - Flour - Whole Milk

In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage.

HOW TO MAKE A PHEASANT POT PIE

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.

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.

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 until thickened, and the vegetables start to soften.

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