Pheasant Pot Pie

Ingredients and Weight:

• Pheasant meat, boneless and skinless: 1 lb
• Onion, chopped: 1 cup
• Carrots, chopped: 1 cup
• Celery, chopped: 1 cup
• Butter: 4 tbsp
• Flour: 4 tbsp
• Chicken broth: 3 cups
• Milk: 1 cup
• Frozen peas: 1/2 cup
• Frozen corn: 1/2 cup
• Pie crust: 2 (9-inch)
• Egg, beaten: 1

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season pheasant meat with salt and pepper.
3. Heat butter in a large skillet over medium heat.
4. Add pheasant meat and cook until browned on all sides.
5. Remove pheasant meat from skillet and set aside.
6. Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
7. Stir in flour and cook for 1 minute.
8. Gradually whisk in chicken broth and milk until smooth.
9. Bring to a simmer and cook until thickened, about 5 minutes.
10. Stir in peas, corn, and pheasant meat.
11. Pour filling into a 9x13 inch baking dish.
12. Place one pie crust over filling and trim edges.
13. Brush crust with beaten egg.
14. Repeat with the remaining pie crust and place it on top.
15. Crimp edges together and cut slits in the top crust.
16. Bake for 30-45 minutes, or until crust is golden brown and filling is bubbly.

Nutritional Information:

(per serving)

• Calories: 450
• Fat: 20g
• Protein: 30g
• Carbohydrates: 40g

Dish Characteristics:

• Rich and savory
• Flaky and buttery crust
• Comforting and warm
• Perfect for a special occasion

User Comments:

• "This was the best pheasant pot pie I've ever had! The crust was so flaky and the filling was so flavorful."
• "I'm not usually a fan of pheasant, but this pot pie changed my mind. It was absolutely delicious."
• "This is a great recipe for a special occasion. It's easy to make and always impresses my guests."

Special Precautions and Tips:

• Make sure to use a sharp knife to remove the pheasant meat from the bones.
• If you don't have a large skillet, you can use a Dutch oven instead.
• Be sure to cook the pheasant meat until it is browned on all sides to ensure it is cooked through.
• If the filling is too thick, add more chicken broth or milk.
• If the filling is too thin, add more flour.
• Let the pot pie cool for 15-20 minutes before slicing and serving to allow it to set.