Pheasant Pot Pie – The Best Pie Ever!
There’s something undeniably comforting about a warm, hearty pot pie on a chilly night. This pheasant pot pie with puff pastry crust takes comfort food to a whole new level. The flaky, golden crust encases a savory filling of tender pheasant, flavorful vegetables, and a creamy sauce that’s bursting with flavor. Each bite is a warm hug in a dish, perfect for a cozy night in or a satisfying family dinner.
Ingredients:
- 2 wild pheasants, cooked and chopped
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1/2 cup flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup shredded puff pastry dough
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the garlic, thyme, and rosemary. Cook for 1 minute, stirring constantly.
- Stir in the flour and cook for 1 minute, until golden brown.
- Gradually whisk in the chicken broth.
- Bring to a simmer and cook for 5 minutes, until thickened.
- Stir in the chopped pheasant, peas, and salt and pepper to taste.
- Transfer the mixture to a baking dish.
- Top with the puff pastry dough and bake for 20-25 minutes, or until golden brown.
