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Pheasant Potpie

 Pheasant Potpie
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
6 ServingsPrep: 1-1/2 hours + cooling Bake: 35 min.

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

Directions

  • 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.
  • 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

2 of 2

Pheasant Potpie (continued)

Directions (continued)

  • 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.
  • 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.
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.