Entree: United States – Midwest – Pheasant Pot Pie (American Game Pie)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 8 oz (225 g) mushrooms, sliced (optional)
- 1/3 cup (45 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken stock
- 3/4 cup (180 ml) whole milk or 3/4 cup (180 ml) heavy cream (or a mix)
- 1 tsp (5 g) dried thyme or 1 tbsp (15 g) fresh thyme leaves
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (150 g) frozen peas (optional)
- 1 package refrigerated pie crusts (2 crusts) or 1 sheet (approx. 7–8 oz (200–225 g)) rolled pastry

Instructions

1. Preheat the oven to 375°F (190°C). Pat the whole pheasant dry, season with salt and pepper, and roast on a rack in a shallow pan for 35–45 minutes until an instant-read thermometer in the thigh reaches 160°F (71°C). Let rest 10 minutes.
2. While the pheasant roasts, prepare the filling: melt 2 tbsp (30 g) butter with 1 tbsp (15 ml) oil in a large skillet over medium heat. Sauté onion, celery, carrots and mushrooms 6–8 minutes until softened.
3. Sprinkle 1/3 cup (45 g) flour over the vegetables and cook 1–2 minutes, stirring, to remove the raw flour taste.
4. Gradually whisk in 2 cups (480 ml) chicken stock and 3/4 cup (180 ml) milk or cream, stirring until smooth. Add thyme, salt and pepper and simmer until the sauce thickens, about 5 minutes. Stir in frozen peas if using; remove from heat.
5. Remove meat from the roasted pheasant and shred or chop into bite-size pieces; stir the pheasant meat into the sauce. Taste and adjust seasoning.
6. Spoon the filling into a 9-inch (23 cm) pie dish or individual ramekins. Top with refrigerated pie crusts, trimming and sealing edges; cut vents in top crusts. Brush tops with remaining 1 tbsp (15 g) melted butter.
7. Bake in the preheated oven 25–35 minutes until crust is golden and filling bubbly. Let rest 10 minutes before serving.