- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 2 Sprig fresh Thyme
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 3/4 teaspoon pepper
- 6 Pheasant breasts cleaned
- 1-1/2 cups whole milk
- 4 cups cubed cooked Pheasant
- 1.5 c. Sliced Mushrooms
- 2 Sheets of Puff Pastry
- 2 eggs
For the stock:
Place Pheasant breast’s in a large pot with 10 cups of water, one bay leaf, ¼ tsp whole black pepper corn, ½ c each diced carrots, onion and celery and one tbsp chicken or turkey bouillon (I used Better than Bouillon brand) to fortify the stock. You could of course skip the bouillon if you have chicken or pheasant bones on hand. Simmer the breasts in the stock until fork tender (approx 2.5 hrs. Strain through a fine mesh strainer and reduce to approx 3 c.
Once the Pheasants are cool enough to handle, dice or shred the meat into bite size pieces.
For the Pot Pie Filling:
Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion, fresh Thyme and mushrooms; cook and stir until tender. Stir in flour and until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in Pheasant and potato mixture; remove from heat and discard the Thyme Sprigs.
To Assemble the Pie:
Place the filling into a baking dish (9×13) and refrigerate for 2 hours
Pre-heat the oven to 425 f
Thaw puff pastry and unroll it onto a lightly floured surface
Cut the pastry the long way into ½ “ wide strips with a pastry or pizza cutter
Lay the strips on top of the filling over and underlapping each into a lattice pattern
Once you have completed laying out the strips of puff pastry, beat the eggs well and brush on to the strips of pastry and bake until golden brown.