Pheasant Pot Pie

Updated: Oct 29, 2021

INGREDIENTS:

  • 2 stalks celery

  • 6 peppercorns

  • 1 - 2 bay leaves

  • 2 - 3 cubes chicken bullion

  • 1/2 cup butter (1 stick)

  • 1/2 cup Wondra flour (may need to add more to thicken)

  • 1 cup half & half

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 pound pearl onions (half bag)

  • 1/4 pound sliced mushrooms

  • 1 box (10 oz.) frozen peas

  • 1 sliced carrot

  • Pepperidge Farm pastry sheet (allow to thaw for 30 minutes)

PREPARATION:

  • cover the pheasant with at least 2 cups of water in large sauce pan

  • add bay leaves, chopped celery, pepper corn crushed, 2 - 3 chicken bullion cubes, and a sliced carrot

  • cover and cook over low heat approximately one hour

  • take meat from broth, cut into bite size pieces

  • strain broth saving at least 2 cups, save carrots and celery

  • in a medium sauce pan melt the butter, add the flour until blended, to this add 2 cups of the broth stirring constantly, add - teaspoon of salt and pepper, add half & half and cook until a thick cream sauce is formed (pancake batter consistency)

  • add chopped pheasant pieces, add other ingredients (pearl onions, mushrooms, peas, celery, carrots) and stir

  • pour into a 2 quart casserole dish

  • arrange pastry sheets over the top, cut vents for steam

  • cook 30 - 45 minutes at 400°, remove when crust is golden brown

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