The Greatest Ever Pheasant Pot Pie Recipe
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.
Servings: 4 servings
Ingredients
- 6 pheasant legs and thighs (from 3 birds)
- 2 teaspoons kosher salt
- ¼ 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
- ⅓ cup all purpose flour
- 2 cups half and half
- juice from ½ lemon
- 1 10-ounce bag frozen peas
- 1 7-ounce bag Pillsbury Biscuit Mix "Just Add Milk"
Instructions
Pheasant Leg Instructions
- Season the pheasant legs with 1 teaspoon of the kosher salt.
- Set instant pot or other pressure cooker to sauté setting. Add oil. Once the oil is hot, add the pheasant legs, and cook for 3 to 4 minutes on each side, until meat is nicely browned.
- Add chicken broth to the pressure cooker. Now secure lid on the pressure cooker and pressure cook for 30 minutes. Then allow the pressure to release naturally for 15 minutes.
- Reserve all the liquid and transfer it to a bowl to use later. Then allow the pheasant meat and bones to rest and cool for 10 minutes before pulling the meat off the bones using your fingers or tongs. Discard the bones and tendons and transfer the meat to a bowl and save for later. You can cook and shred the pheasant meat a day or two in advance, then cover and refrigerate for up to 2 days.
Pot Pie Instructions
- Preheat oven to 400 degrees F.
- Melt 3 tablespoons of the butter in an oven-safe Dutch oven or pan (at least 3 quarts in size) over medium heat. Add the onion, carrots, celery and ½ teaspoon of kosher salt and sauté for 5 minutes.
- Add the minced garlic and sauté another 2 minutes.
- Stir in the flour and another 1 tablespoon of butter and cook another 2 minutes. The mixture will be sticky and thick. That's ok! You are doing it right!
- Now add 2 cups of the reserved chicken broth you used to pressure cook the pheasant legs. Then stir in the half and half until the mixture resembles a thick, creamy soup.
- Add lemon juice, peas, and the reserved cooked and shredded pheasant meat. Season to taste with remaining ½ teaspoon of salt if needed.
- Combine the biscuit mix and milk in a mixing bowl until a soft dough forms.
- Arrange four ¼ cup size scoops of the dough on top of the pot pie filling. Bake for 15 minutes, until hot, bubbly, and the biscuits are cooked through.
- Let rest for 5 minutes before brushing the top of the biscuits with the remaining 2 tablespoons of butter and serving.
