Name: Pheasant Pot Pie
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 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; 1 sheet puff pastry or pie crust, thawed if frozen; 1 egg, beaten (for egg wash)

DifficultyBeginner

CategoryGame, Main Courses, Meat

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.

Yields4 Servings

Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

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)

Cook the Pheasant

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

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

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

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

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