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.


    • 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


        1. Preheat oven to 400°F (200°C).
        2. Heat olive oil in a large pot or Dutch oven over medium heat.
        3. Sauté the onion, carrots, and celery until softened, about 5 minutes.
        4. Add the garlic, thyme, and rosemary. Cook for 1 minute, stirring constantly.
        5. Stir in the flour and cook for 1 minute, until golden brown.
        6. Gradually whisk in the chicken broth.
        7. Bring to a simmer and cook for 5 minutes, until thickened.
        8. Stir in the chopped pheasant, peas, and salt and pepper to taste.
        9. Transfer the mixture to a baking dish.
        10. Top with the puff pastry dough and bake for 20-25 minutes, or until golden brown.

      Pheasant Pot Pie with Puff Pastry Crust

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