Pheasant , a lean and mildly gamey bird, is ideal for rich preparations like pot pie. Braised until tender, then combined with a classic mirepoix and creamy herb-infused sauce, it’s all tucked beneath a golden puff pastry or buttery pie crust. It’s comfort food with countryside elegance—perfect for chilly evenings or holiday meals.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsFor the Filling
1 whole pheasant (or 2 pheasant breasts/thighs), bone-in, skin-on
1 tbsp olive oil or butter
1 small onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup dry white wine (optional)
2 tbsp flour
1 ¼ cups chicken or game stock
½ cup heavy cream
½ tsp fresh thyme (or 1/4 tsp dried)
¼ tsp dried sage
Salt and pepper, to taste
½ cup frozen peas or pearl onions (optional)
1 tbsp chopped parsley
For the Crust
1 sheet puff pastry or pie crust, thawed if frozen
1 egg, beaten (for egg wash)
Cook the Pheasant
1
Preheat oven to 350°F (175°C) .
Season pheasant with salt and pepper. In a Dutch oven, sear in olive oil until golden.
Add 1/2 cup water , cover, and braise in oven for 35–40 minutes , or until meat is tender.
Let cool, remove meat from bones, and shred or chop. Set aside.
Make the Filling
2
In a large skillet, melt butter over medium heat. Add onion , carrot , and celery . Sauté until soft (~5–7 min).
Stir in garlic and cook 1 minute. Sprinkle over flour and stir to coat.
Deglaze with white wine , then add stock , cream , and herbs. Simmer 5–7 minutes until thickened.
Stir in cooked pheasant , peas , and parsley . Season to taste. Let cool slightly.
Assemble and Bake
3
Preheat oven to 400°F (200°C) .
Transfer filling into a deep 9-inch pie dish or individual ramekins.
Roll puff pastry over top, crimp edges, and cut slits to vent steam.
Brush with egg wash and bake for 25–30 minutes , or until crust is puffed and golden.
Serving Suggestions
4
Serve with a side of roasted root vegetables , herbed mashed potatoes , or a crisp arugula salad .
Pair with a medium-bodied wine like Pinot Noir , Côtes du Rhône , or dry cider .
Tips & Variations
5
No pheasant? Substitute with chicken , turkey , or rabbit .
Add wild mushrooms or chestnuts for seasonal flair.
Use a double crust for a heartier pie—blind bake the bottom crust first.
Ingredients For the Filling
1 whole pheasant (or 2 pheasant breasts/thighs), bone-in, skin-on
1 tbsp olive oil or butter
1 small onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup dry white wine (optional)
2 tbsp flour
1 ¼ cups chicken or game stock
½ cup heavy cream
½ tsp fresh thyme (or 1/4 tsp dried)
¼ tsp dried sage
Salt and pepper, to taste
½ cup frozen peas or pearl onions (optional)
1 tbsp chopped parsley
For the Crust
1 sheet puff pastry or pie crust, thawed if frozen
1 egg, beaten (for egg wash)
Directions Cook the Pheasant
1
Preheat oven to 350°F (175°C) .
Season pheasant with salt and pepper. In a Dutch oven, sear in olive oil until golden.
Add 1/2 cup water , cover, and braise in oven for 35–40 minutes , or until meat is tender.
Let cool, remove meat from bones, and shred or chop. Set aside.
Make the Filling
2
In a large skillet, melt butter over medium heat. Add onion , carrot , and celery . Sauté until soft (~5–7 min).
Stir in garlic and cook 1 minute. Sprinkle over flour and stir to coat.
Deglaze with white wine , then add stock , cream , and herbs. Simmer 5–7 minutes until thickened.
Stir in cooked pheasant , peas , and parsley . Season to taste. Let cool slightly.
Assemble and Bake
3
Preheat oven to 400°F (200°C) .
Transfer filling into a deep 9-inch pie dish or individual ramekins.
Roll puff pastry over top, crimp edges, and cut slits to vent steam.
Brush with egg wash and bake for 25–30 minutes , or until crust is puffed and golden.
Serving Suggestions
4
Serve with a side of roasted root vegetables , herbed mashed potatoes , or a crisp arugula salad .
Pair with a medium-bodied wine like Pinot Noir , Côtes du Rhône , or dry cider .
Tips & Variations
5
No pheasant? Substitute with chicken , turkey , or rabbit .
Add wild mushrooms or chestnuts for seasonal flair.
Use a double crust for a heartier pie—blind bake the bottom crust first.
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