TOTAL SERVINGS 8
PREP TIME 10 MINUTES
COOK TIME 1 HOUR AND 5 MINUTES
TOTAL TIME 1 HOUR AND 15 MINUTES
Olive oil Pheasant breasts Salt Pepper Fresh thyme Fresh sage Unsalted butter White onion Flour
Whole milk Chicken stock or bone broth Carrots Celery ribs Broccoli florets Dried sage Dried thyme Puff pastry dough Egg
In a large skillet, heat the olive oil , adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook until cooked through. Remove from skillet, shred, and set aside.
Place the skillet back over medium heat and add the unsalted butter and diced onions and brown. Stir in the flour and brown.
Grease a large pie plate, and transfer the pot pie filling to the pie plate.