Entrée: United Kingdom – Pheasant Pot Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole pheasant, about 1.25 lb (567 g), cooked and shredded
1 cup (130 g) carrots, diced
1 cup (150 g) peas
1 cup (150 g) potatoes, diced
1 onion, chopped
3 tbsp (45 g) butter
3 tbsp (24 g) flour
2 cups (480 ml) chicken or pheasant stock
Salt and pepper to taste
1 tsp (5 ml) fresh thyme, chopped
1 sheet puff pastry, thawed
1 egg, beaten

Show original ingredient measurements

1 whole pheasant, about 1.25 lb (567 g), cooked and shredded
1 cup (130 g) carrots, diced
1 cup (150 g) peas
1 cup (150 g) potatoes, diced
1 onion, chopped
3 tbsp (45 g) butter
3 tbsp (24 g) flour
2 cups (480 ml) chicken or pheasant stock
Salt and pepper to taste
1 tsp fresh thyme, chopped
1 sheet puff pastry, thawed
1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C). In a large saucepan, melt butter over medium heat and sauté the onions until soft.

2. Stir in the flour and cook for 1 minute, forming a roux. Gradually add the chicken stock, whisking continuously until thickened.

3. Add the carrots, peas, potatoes, shredded pheasant, salt, pepper, and thyme to the saucepan. Simmer for 10-15 minutes until the vegetables are just tender.

4. Pour the mixture into a pie dish. Cover with puff pastry, trimming any excess, and crimp the edges with a fork. Brush the pastry with beaten egg.

5. Cut a few slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown.

6. Let cool slightly before serving to allow the filling to set. Enjoy warm.