Pheasant Pot Pie with Flaky Crust

On National Food Day, a pheasant pot pie nods to American farm-and-field cooking with roast game bird nestled in a creamy vegetable gravy. A flaky crust seals in thyme, peas, and carrots for cozy weekend comfort.

Serves 6 · 30 min prep · 45 min cook

Estimate for one serving

• 490 cal
• 32g protein
• 34g carbs
• 26g fat
• 3g fiber

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Ingredients

• 3 cups shredded cooked roast pheasant meat
• 5 tablespoons, divided unsalted butter
• 1 medium, diced yellow onion
• 2, diced carrots
• 2, diced celery stalks
• 1 cup frozen peas
• 1/3 cup all-purpose flour
• 2.5 cups chicken or pheasant stock
• 1/2 cup heavy cream
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 rounds refrigerated pie crusts
• 1, beaten with 1 tablespoon water egg

Instructions

1. 1Preheat the oven to 400°F. In a large Dutch oven or deep skillet melt butter over medium heat. Add the diced onion, carrots, and celery and cook 7 to 8 minutes until the vegetables soften and the onion turns translucent.
2. 2Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a light roux with no raw flour smell remaining.
3. 3Gradually whisk in the stock, scraping up any browned bits. Bring to a gentle simmer and cook 4 to 5 minutes until the sauce thickens enough to coat a spoon.
4. 4Stir in the heavy cream, thyme, salt, and pepper. Fold in the shredded roast pheasant and the peas. Taste and adjust seasoning; the filling should be rich and savory. Remove from heat and let cool 10 minutes so it will not melt the crust.
5. 5Grease a 9-inch deep-dish pie plate or similar baking dish with the remaining butter. Fit one pie crust into the bottom and up the sides, letting a little overhang remain.
6. 6Spoon the cooled pheasant filling into the crust and spread it evenly. Lay the second crust over the top, trim excess, and crimp the edges to seal. Cut several small vents in the center so steam can escape.
7. 7Brush the top crust lightly with the egg wash for shine and color. Place the pie on a baking sheet to catch drips.
8. 8Bake 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too fast, shield them with foil strips.
9. 9Cool the pot pie on a rack 10 to 15 minutes so the filling sets slightly, then slice into wedges and serve warm.