Pheasant Pot Pie
Pheasant Pot Pie by Cayla Bendel in the How To Hunt Upland Birds educational video series.
This recipe for a pheasant pot pie is from Cayla Bendel and part of the educational video series How To Hunt Upland Birds by Pheasants Forever and Quail Forever. To watch this educational video series go to How To Hunt Upland Birds and learn everything you need to know to get started in upland bird hunting. The course is free, so check it out today!
Cayla Bendel hunting pheasants in North Dakota as part of the How To Hunt Upland Birds educational series.
Ingredients
Cayla’s pie crust:
- 1 cup Crisco shortening
- 2 and 2/3 cup flour
- 1 and 1/2 teaspoon Salt
- 8 T COLD water
The Filling:
- 2 Pheasant Breasts
- 4 tablespoons butter
- 1 cup sliced carrots
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
- 1/2 cup chopped onion
- 1/4 cup flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup green peas
- Celery (optional)
Recipe
Cut up pheasant breasts into bite-sized pieces.
Melt butter in skillet and add pheasant, carrots, onion (and celery if used)
Add salt, black pepper and garlic powder
Cook mixture in skillet for 8-10 minutes
Add flour
Stir in cream until smooth
Stir in chicken broth until smooth
Cook until bubbly and thick and then add the peas
Cool and then add to pie crust
Bake at 425 degrees for 30 minutes
Serve and Enjoy!
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