Recipe – Pheasant Pot Pie

This recipe contains two variations on a super-simple way to make a potpie.

Ingredients:

2     Cups diced cooked pheasant (or 2 large boneless chicken breasts)

1     Can Cream of Celery Soup

1     Can Cream of Chicken Soup

1     Cup Frozen Peas

1     Large Potato

1     Large Carrot

1     Large Celery Stalk

½     Teaspoon Oregano

½     Teaspoon Thyme

¼     Teaspoon Cayenne Pepper

1     Egg, beaten

Either:

2     Pre-made Pie crusts

Or:

2     Cups of Bisquick

1     Cup of milk

2     Large eggs

Preheat oven to 400 degrees

Either:

In a microwave safe bowl, heat chopped vegetables on high for two minutes to soften. Mix the pheasant, vegetables, spices, and soup together and place in pre-made pie crust.  Use second pie crust as top for the pie by placing it over the pheasant mixture, and sealing the edges of the crust.

Or:

In a microwave safe bowl, heat chopped vegetables on high for two minutes to soften. Mix the pheasant, vegetables, and soup together in a deep dish pie pan.  In a large mixing bowl, combine the Bisquick, milk, and eggs, mixing together until blended, then pour evenly over the pheasant mixture.

Bake for 20 minutes, and then brush on egg wash.  Bake an additional 15 minutes or until golden brown.

Homemade Pie Crust

Ingredients:

1 ½   Cup Flour

8     Tablespoon Butter (Cut into cold cubes)

1     Teaspoon Salt

6     Tablespoon Water

Mix ingredients in a mixing bowl adding water until it become a dough ball. Wrap the ball in plastic wrap and flatten into a disk.  Refrigerate for 20 minutes. Remove from the wrap and separate into 2 halves.  Roll out the first ball.  Place in pie pan.  Bake at 375 degrees (filled with parchment paper and dried beans) for 15 min. Remove the beans and bake 5 more minutes.  Let cool.

©Copyright 2018, Randy Bancino