Pheasant or Chicken Pot Pie
Classic pot pie
Ingredients
- 2 pie crusts (Pillsbury or homemade)
- 1 pheasant or chicken breast diced, 1/2” pieces
- 1 cup carrots sliced
- 1 crown broccoli separated into small florets (1/2” or so)
- 1 cup mushrooms sliced
- 1 onion
- 2 cloves garlic or 1 tsp jarlic
- 1/2 stick butter
- 1/4 cup flour
- 2 cups chicken stock
- 1/4 cup cream
- 1 egg
- salt
- pepper
- 1 tsp thyme
Instructions
- Preheat oven to 425 degrees.
- Boil pheasant/chicken and carrots in lightly salted water 10 minutes or until carrots are near tender. Drain. Mix in the uncooked broccoli.
- Sauté mushrooms and onions in butter until onions are tender and mushrooms are lightly browned. Add flour and cook for 1-2 minutes, stirring frequently. Add chicken stock and cream, salt, pepper and thyme. Cook until gravy is thickened. Add salt/pepper to taste if needed.
- Place one pie crust into a 9” by 1-1/2” or 2” deep glass pie dish. Press into dish with fingers, making sure the crust is smooth. Cut off any excess.
- Place the pheasant/chicken, carrot and broccoli mixture evenly in the pie crust. Pour the gravy evenly over the filling.
- Place the top crust over the pie and crimp the bottom/top crust together. Brush egg wash over the crust.
- Bake at 425 degrees for 25-35 minutes until top crust is golden brown. Let rest for 10 minutes before serving.