Pheasant Pot Pie Recipe
Pheasant Pot Pie is a yummy dish that's full of flavour and comfort. It's like a warm hug in every bite. In this blog, I will share with you a Pheasant Pot Pie Recipe That is extremely delicious.
Ingredients
- 2 cups Chicken broth
- 1 pound Pheasant (cut into bite-size pieces)
- 1 cup Carrots (chopped)
- ½ cup Celery (chopped)
- 1 Can peas (drained) (15 ounce)
- ⅓ cup Salted butter
- ½ Yellow onion (chopped)
- ⅓ cup All-purpose flour
- ⅔ cup Milk
- 1 teaspoon Salt
- 1 teaspoon Dried rosemary
- ½ teaspoon Ground black pepper
- ½ teaspoon Dried sage
- ½ teaspoon Ground celery seed
- 2 9-inch Refrigerated pie crusts
- 1 Egg white (beaten)
Instructions
- Preheat the oven to 400°F (200°C).
- Boil broth; add pheasant, carrots, and celery for 15 minutes. Add peas briefly. Drain, and save broth.
- Melt butter, and cook onion for 5 mins. Stir in flour until smooth. Pour in reserved broth and milk. Add seasonings, and simmer for 5 mins.
- Reduce the oven to 375°F (190°C).
- Place 1 pie crust on a plate, brush with egg white. Bake for 5 mins until lightly browned.
- Spoon 1/4 of the mix into the crust. Combine rest with sauce. Pour into the crust. Cover with a second crust, seal edges. Cut vents on top.
- Bake until golden brown, about 40 minutes.
Notes
- Add lots of seasoning to make it tastier.
- Mix veggies and meat evenly for a balanced meal.
- Fresh herbs add more flavor.