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Pheasant Pot Pie with Biscuit Topping

Pheasant Pot Pie with Biscuit Topping
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Pheasant Pot Pie with Biscuit Topping is a hearty and comforting dish combining tender pheasant meat, fresh vegetables, and a creamy, savory sauce all under a fluffy, golden biscuit crust. Ideal for cozy dinners or special occasions, this rustic yet elegant pot pie delivers a rich game flavor paired with fresh herbs and a luscious texture.

Ingredients

Scale

Protein

  • 1 to 1.5 lbs boneless, skinless pheasant breasts or thighs, cut into bite-sized pieces

Vegetables

  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • ½ cup peas (fresh or frozen)

Liquids and Thickeners

  • 3 cups chicken or game stock
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup milk or cream

Biscuit Topping

  • 2 cups all-purpose flour (or gluten-free biscuit mix for gluten-free)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cut into pieces
  • ¾ cup milk or buttermilk
  • Optional: ½ cup shredded sharp cheddar or parmesan cheese (for cheesy biscuit option)

Herbs and Seasonings

  • 1 tsp fresh thyme leaves
  • 1 tsp fresh sage, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh parsley or other herbs for garnish

Instructions

  1. Prepare the Filling: Cut the pheasant meat into bite-sized pieces. In a large skillet, melt butter over medium heat and sauté the pheasant until golden brown. Add diced carrots, celery, and onions, cooking until softened and fragrant. Sprinkle flour over mixture and stir continuously to form a roux. Gradually whisk in chicken or game stock and milk or cream, stirring until the sauce thickens and becomes creamy. Stir in peas, fresh thyme, sage, salt, and pepper. Remove from heat and let the filling cool slightly to prevent soggy biscuits.
  2. Make the Biscuit Topping: In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. (If making a cheesy topping, stir in shredded cheese now.) Add milk or buttermilk and gently mix until the dough just comes together. Do not overmix; the dough should be soft and slightly sticky.
  3. Assemble the Pot Pie: Transfer the cooled pheasant filling into a baking dish. Spoon the biscuit dough evenly over the filling, spreading carefully to cover the entire surface. For a beautiful golden top, brush the biscuit layer lightly with milk or beaten egg.
  4. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the assembled pot pie for 20 to 25 minutes, or until the biscuit topping is puffed, golden, and cooked through. Remove from oven and let cool for a few minutes before serving to allow the filling to settle.

Notes

  • Use bone-in pheasant for deeper flavor by cooking and shredding the meat before making the filling.
  • Do not overmix biscuit dough to keep biscuits light and fluffy.
  • Allow filling to cool slightly before adding biscuit dough to avoid soggy topping.
  • A splash of white wine in the sauce adds extra complexity to the flavor.
  • Use fresh herbs instead of dried for superior aroma and taste.

Nutrition

Keywords: Pheasant pot pie, biscuit topping, game meat recipe, comfort food, savory pot pie, gluten-free pot pie, rustic main dish, creamy filling

Find it online: https://juliaglam.com/pheasant-pot-pie-with-biscuit-topping/