Tender pheasant meat, root vegetables, and herbs are simmered in a creamy white wine sauce, then baked under a buttery puff pastry crust. A perfect centerpiece for a festive winter feast.
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Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hr 10 minsTotal Time 1 hr 35 minsFor the filling
2 whole pheasants (about 2 ½–3 lbs / 1.2–1.4 kg total), jointed into breasts, legs, and wings
3 tbsp olive oil or butter
2 shallots, finely chopped
2 carrots, diced
2 parsnips, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup button mushrooms, sliced
2 tbsp all-purpose flour
½ cup dry white wine
3 cups chicken or game stock
½ cup heavy cream
2 tsp Dijon mustard
2 sprigs thyme
1 bay leaf
Salt & freshly ground black pepper
For the crust
1 sheet puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)
Prepare the pheasant
1
Season pheasant pieces with salt and pepper.
In a large heavy pot or Dutch oven, heat olive oil over medium-high.
Brown pheasant pieces on all sides (about 6–8 minutes). Remove and set aside.
Build the filling
2
In the same pot, add shallots, carrots, parsnips, and celery. Sauté until softened (5 minutes).
Stir in garlic and mushrooms; cook 2–3 minutes more.
Sprinkle flour over vegetables, stirring to coat. Cook 1–2 minutes to remove raw flour taste.
Deglaze with white wine, scraping any browned bits.
Return pheasant pieces to pot, add stock, thyme, and bay leaf. Simmer gently, covered, for 30 minutes , until pheasant is cooked and tender.
Shred meat & finish sauce
3
Remove pheasant pieces from pot. Discard skin and bones, shred meat into bite-size chunks.
Strain cooking liquid, then return vegetables and liquid to pot.
Stir in heavy cream and Dijon mustard.
Return shredded pheasant to sauce, season with salt and pepper.
Simmer uncovered for 5 minutes until thickened. Let cool slightly.
Assemble the pot pie
4
Preheat oven to 400°F (200°C) .
Transfer filling into a large pie dish or individual ramekins.
Roll puff pastry to fit dish(es), drape over the top, and trim excess.
Press edges to seal and cut a small slit in the center for steam.
Brush pastry with beaten egg.
Bake
5
Bake for 25–30 minutes , until pastry is puffed and golden brown.
Allow to cool slightly before serving.
Serving Suggestions
6
Pair with buttered peas, sautéed Brussels sprouts, or roasted root vegetables .
Excellent with a buttery Chardonnay, Viognier, or Pinot Noir .
For Christmas flair, serve with a side of cranberry relish for a sweet-tart contrast.
Tips & Variations
7
Make-ahead: Filling can be made a day ahead and refrigerated; assemble with pastry just before baking.
Alternative proteins: Works beautifully with chicken, rabbit, or leftover turkey.
Luxury twist: Stir in ½ cup cooked chestnuts or a splash of cognac before baking.
Individual servings: Bake in ramekins for personal pot pies—festive and charming.
Ingredients For the filling
2 whole pheasants (about 2 ½–3 lbs / 1.2–1.4 kg total), jointed into breasts, legs, and wings
3 tbsp olive oil or butter
2 shallots, finely chopped
2 carrots, diced
2 parsnips, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup button mushrooms, sliced
2 tbsp all-purpose flour
½ cup dry white wine
3 cups chicken or game stock
½ cup heavy cream
2 tsp Dijon mustard
2 sprigs thyme
1 bay leaf
Salt & freshly ground black pepper
For the crust
1 sheet puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)
Directions Prepare the pheasant
1
Season pheasant pieces with salt and pepper.
In a large heavy pot or Dutch oven, heat olive oil over medium-high.
Brown pheasant pieces on all sides (about 6–8 minutes). Remove and set aside.
Build the filling
2
In the same pot, add shallots, carrots, parsnips, and celery. Sauté until softened (5 minutes).
Stir in garlic and mushrooms; cook 2–3 minutes more.
Sprinkle flour over vegetables, stirring to coat. Cook 1–2 minutes to remove raw flour taste.
Deglaze with white wine, scraping any browned bits.
Return pheasant pieces to pot, add stock, thyme, and bay leaf. Simmer gently, covered, for 30 minutes , until pheasant is cooked and tender.
Shred meat & finish sauce
3
Remove pheasant pieces from pot. Discard skin and bones, shred meat into bite-size chunks.
Strain cooking liquid, then return vegetables and liquid to pot.
Stir in heavy cream and Dijon mustard.
Return shredded pheasant to sauce, season with salt and pepper.
Simmer uncovered for 5 minutes until thickened. Let cool slightly.
Assemble the pot pie
4
Preheat oven to 400°F (200°C) .
Transfer filling into a large pie dish or individual ramekins.
Roll puff pastry to fit dish(es), drape over the top, and trim excess.
Press edges to seal and cut a small slit in the center for steam.
Brush pastry with beaten egg.
Bake
5
Bake for 25–30 minutes , until pastry is puffed and golden brown.
Allow to cool slightly before serving.
Serving Suggestions
6
Pair with buttered peas, sautéed Brussels sprouts, or roasted root vegetables .
Excellent with a buttery Chardonnay, Viognier, or Pinot Noir .
For Christmas flair, serve with a side of cranberry relish for a sweet-tart contrast.
Tips & Variations
7
Make-ahead: Filling can be made a day ahead and refrigerated; assemble with pastry just before baking.
Alternative proteins: Works beautifully with chicken, rabbit, or leftover turkey.
Luxury twist: Stir in ½ cup cooked chestnuts or a splash of cognac before baking.
Individual servings: Bake in ramekins for personal pot pies—festive and charming.
Pheasant Pot Pie with Puff Pastry Crust
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