Description

This Greatest Ever Pheasant Pot Pie recipe is a comforting, hearty dish featuring tender pheasant legs and thighs simmered in a rich, creamy sauce loaded with vegetables, all topped with flaky biscuit crust. Perfect for a cozy dinner, this dish marries the gamey flavor of pheasant with classic Southern biscuit topping for an irresistible meal.

Ingredients

Scale

Meat

6 pheasant legs and thighs (from 3 birds)

Seasonings and Oils

2 teaspoons kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon thyme leaves

Liquids and Dairy

2 cups chicken broth
6 tablespoons butter
2 cups half and half
Juice from 1/2 lemon

Vegetables

1 medium yellow onion, diced
2 cups carrots, peeled and diced
1 cup celery stalks, diced
1 tablespoon minced garlic
1 10-ounce bag frozen peas

Flour and Baking Mix

1/3 cup all purpose flour
1 7-ounce bag Pillsbury Biscuit Mix “Just Add Milk”

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Instructions

Prepare and Season the Pheasant: Pat the pheasant legs and thighs dry and season both sides with kosher salt and black pepper to enhance the flavor.
Brown the Pheasant: Heat olive oil in a large skillet over medium-high heat. Add the pheasant pieces and brown on all sides until golden, about 5-7 minutes. Remove and set aside.
Sauté Vegetables: In the same skillet, melt butter. Add diced onion, carrots, celery, and minced garlic. Sauté until vegetables are softened and translucent, about 5-6 minutes. Stir in thyme leaves.
Make the Sauce Base: Sprinkle all-purpose flour over the vegetables and stir well to combine, cooking for about 1-2 minutes to remove raw flour taste.
Add Liquids: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the half and half, stirring until the sauce thickens and is smooth.
Simmer Pheasant: Return the browned pheasant pieces to the skillet, reduce heat to low, cover the skillet, and let everything simmer gently for around 45-50 minutes until the pheasant is tender and cooked through.
Finish the Filling: Add frozen peas and lemon juice to the skillet and stir to combine. Adjust seasoning with salt and pepper if needed, then remove from heat.
Prepare Biscuit Topping: Prepare the Pillsbury Biscuit Mix as directed on the package, usually by adding milk until a dough forms.
Assemble and Bake: Preheat the oven to 400°F (200°C). Transfer the pheasant filling into a baking dish. Spread the biscuit dough evenly over the top of the filling.
Bake Pot Pie: Bake in the preheated oven for about 20-25 minutes or until the biscuit topping is golden brown and cooked through.
Serve: Remove from oven and allow to cool slightly before serving this delicious, comforting pheasant pot pie.

Notes

My Pheasant Pot Pie Recipe is the essence of comfort food! And to make it even more comforting and connect with my Southern roots, I made it with a biscuit topping.
You can substitute chicken for pheasant if unavailable, though pheasant adds a unique flavor.
For extra crisp biscuit topping, brush with melted butter before baking.
Leftovers store well covered in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: thirty five g
Cholesterol: 110 mg