Cajun Goose Pot Pie Recipe
My Cajun Goose Pot Pie Recipe is an easy and flavor-packed wild game twist on a traditional Southern pot pie.
Servings: 8 servings
Ingredients
- skinless legs and thighs from 1 goose
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 Tablespoons olive oil, divided
- 1 cup chicken broth
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 green onions, diced
- 1 Tablespoon minced garlic
- 1 ½ teaspoons Creole seasoning
- 1 teaspoon hot sauce
- ⅓ cup heavy cream
- ¼ cup chopped fresh parsley
- 1 16.3-ounce can of refrigerated Pillsbury Grands "Butter Tastin'" Flaky Layers Biscuits (8-count)
- 2 Tablespoon butter, melted
Instructions
- First, season the goose legs and thighs with kosher salt and black pepper on all sides.
- Heat large cast iron skillet over medium-high heat and add 2 Tablespoons of the olive oil to the pan.
- Sear the goose legs and thighs in the skillet for about 2 ½ to 3 minutes per side.
- Transfer goose to a slow cooker and add chicken broth. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
- Shred the cooked goose leg quarters with tongs or a fork. Discard the bones. Transfer all of the liquid from the slow cooker to a bowl.
- In the same cast iron skillet, over medium-high heat, add remaining 2 Tablespoons of olive oil. Sauté yellow onion, bell pepper, green onions for 3 minutes, stirring often. Reduce heat to medium and add minced garlic and sauté another 2 minutes. Stir in Creole seasoning and hot sauce and stir until well combined.
- Reduce heat to low and add heavy cream, ½ cup reserved liquid from the slow cooker, and parsley. Cook for about 5 to 7 minutes, stirring often, until mixture is thickened.
- Using a sharp knife, chop 1 cup of the cooked and shredded goose meat and add to the skillet with the vegetable mixture. Stir to combine, then remove from heat and let cool for about 15 minutes.
- While the meat and vegetable mixture is cooling, preheat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- Press each biscuit into 5-inch-diameter round. You can either use your hands or a rolling pin for this.
- Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming ¾-inch rim. Spoon 2 Tablespoons of the meat and vegetable mixture into each. Pull edges of dough over filling toward center, and pinch dough gently to hold in place.
- Bake 15 to 17 minutes on a rack in the middle of the oven until biscuits are golden brown. Brush each pot pie with melted butter and let cool 3 minutes before you remove from pan and serve.
