Description
This Greatest Ever Pheasant Pot Pie Recipe is a comforting Southern-inspired dish featuring tender pheasant legs and thighs slow-cooked in a rich, creamy sauce with vegetables and topped with fluffy biscuit dough. It’s a hearty, flavorful meal perfect for cozy nights and special occasions, combining savory pheasant meat with a golden, buttery biscuit crust for the ultimate pot pie experience.
Ingredients
Scale
For the Pheasant and Filling
- 6 pheasant legs and thighs (from 3 birds)
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken broth
- 6 tablespoons butter
- 1 medium yellow onion, diced
- 2 cups carrots, peeled and diced
- 1 cup celery stalks, diced
- 1 tablespoon minced garlic
- 1 teaspoon thyme leaves
- 1/3 cup all-purpose flour
- 2 cups half and half
- Juice from 1/2 lemon
- 1 10-ounce bag frozen peas
For the Biscuit Topping
- 1 7-ounce bag Pillsbury Biscuit Mix "Just Add Milk"
Instructions
- Prepare and Season Pheasant: Pat the pheasant legs and thighs dry with paper towels. Season them evenly on all sides with 2 teaspoons kosher salt and 1/4 teaspoon black pepper to enhance flavor throughout the cooking process.
- Sear Pheasant: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned pheasant pieces and sear until golden brown on all sides, about 4-5 minutes per side. This step locks in juices and adds a rich depth to the pot pie filling.
- Sauté Vegetables: Remove the seared pheasant from the pan and set aside. In the same pan, melt 6 tablespoons butter. Add diced onion, carrots, celery, minced garlic, and thyme leaves. Cook over medium heat until vegetables are softened, about 7-8 minutes, stirring occasionally to prevent sticking.
- Create Roux and Sauce: Sprinkle 1/3 cup all-purpose flour evenly over the sautéed vegetables and stir constantly to form a roux, cooking for 2-3 minutes to remove the raw flour taste. Gradually whisk in 2 cups chicken broth and 2 cups half and half, stirring continuously until the mixture thickens to a creamy consistency.
- Simmer Pheasant in Sauce: Return the seared pheasant pieces to the pan, nestling them into the sauce. Add juice from 1/2 lemon and frozen peas. Reduce heat to low, cover, and simmer gently for about 45 minutes until pheasant is tender and cooked through.
- Prepare Biscuit Topping: While the filling simmers, prepare the biscuit mix according to the package instructions, typically by adding milk and mixing until just combined. Set aside.
- Assemble Pot Pie: Preheat the oven to 375°F (190°C). Transfer the pheasant filling to a suitable baking dish. Spoon or drop biscuit dough evenly over the top of the filling, covering the surface as fully as possible.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25-30 minutes or until the biscuit topping is golden brown and cooked through, and the filling is bubbling.
- Serve: Remove from oven and let rest for 5 minutes before serving. This allows the filling to set slightly for easier serving and best flavor.
Notes
- This pheasant pot pie is the perfect comfort food with a Southern twist, using biscuit topping instead of traditional pie crust for extra flakiness and flavor.
- You can substitute chicken thighs if pheasant is unavailable, though pheasant adds a unique gamey richness.
- Be sure to simmer the filling gently to keep the meat tender and avoid drying out the pheasant.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven to maintain biscuit crispness.
- For a gluten-free version, substitute the all-purpose flour and biscuit mix with gluten-free alternatives.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of pot pie)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 140 mg
