Pheasant Potpie Recipe
Pheasant Potpie Recipe photo by Taste of Home

Pheasant Potpie Recipe

Publisher Photo
A hearty meal in itself, this savory pie features delicious pheasant. Here in central Pennsylvania, that game bird isn't as plentiful as in times past, and so this dish is a real treat. I make it for special occasions. -Tawnya Coyne, Harrisburg, Pennsylvania
TOTAL TIME: Prep: 1-1/2 hours + cooling Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-1/2 hours + cooling Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 2 pheasants (2-1/2 pounds each)
  • 4 cups water
  • 1 medium onion, quartered
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup all-purpose flour
  • 1 jar (16 ounces) pearl onions, drained
  • 1 package (10 ounces) frozen peas
  • 1-1/2 cups sliced carrots
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1/4 cup minced fresh parsley
  • Pastry for single-crust pie

Nutritional Facts

1 serving (1 each) equals 578 calories, 17 g fat (6 g saturated fat), 131 mg cholesterol, 778 mg sodium, 53 g carbohydrate, 4 g fiber, 52 g protein.

Directions

  1. In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
  2. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly.
  3. Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.
Originally published as Pheasant Potpie in Taste of Home February/March 1995, p33

Nutritional Facts

1 serving (1 each) equals 578 calories, 17 g fat (6 g saturated fat), 131 mg cholesterol, 778 mg sodium, 53 g carbohydrate, 4 g fiber, 52 g protein.

Reviews for Pheasant Potpie

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT