Delicious Pheasant (or Chicken) Pot Pie

If you’re like me, you have a husband who likes to hunt. This is great because hunting husband = happy husband = stocked freezer.

Whether you’re used to eating pheasant, or you’ve never tried it before (it tastes like a leaner version of chicken), this is a great recipe that will be loved by both children and adults. This is a family favorite of ours, using either meat.

If you’re watching your carbs, just leave out the bottom pie crust- still delicious!

Pheasant (or Chicken) Pot Pie

-This recipe makes 1 pot pie. In the pictures I doubled everything and made 2.

1 1/2 pound skinless, boneless pheasant (or chicken), cut into cubes
1 1/4 cup cut carrots (I just cut up some baby carrots)
1 1/4 cup frozen green peas
1/2 cup chopped celery
1/3 cup butter
1/2 cup chopped onion
3 cloves garlic, diced (optional)
1/3 cup all purpose flour

1/2 tsp salt (you may add more when serving, to taste)
1/4 tsp black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

Prep- 20 m; Cook- 50 m; Ready In- 1 h 10 m

Preheat oven to 425 degrees F
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Notes: Feel free to make this your own. Add more or less of a vegetable or a little extra meat if that’s what you like. My husband even likes to put Sriracha sauce on his when served. If you add too many extra veggies, just bake up the “overflow” in a little casserole dish for lunch tomorrow. 🙂