PHEASANT POT PIE

TOTAL SERVINGS 8

PREP TIME 10 MINUTES

COOK TIME 1 HOUR + 5 MINUTES

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. An easy and delicious pheasant breast recipe.

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

– olive oil – breasts – salt – pepper – sprigs fresh thyme – sprigs fresh sage – unsalted butter – diced white onion – flour – whole milk – chicken stock or bone broth

1. Preheat oven to 375 degrees F.

HOW TO MAKE A PHEASANT POT PIE

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.

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