Ingredients with Measurements:
- 1 pheasant, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen pearl onions
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the chicken broth and heavy cream, whisking constantly.
5. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
6. Add the shredded pheasant, peas, carrots, pearl onions, salt, and pepper. Stir to combine.
7. Pour the mixture into the pie dish.
8. Roll out the puff pastry sheets on a floured surface until they are slightly larger than the pie dish.
9. Place one sheet of puff pastry over the top of the pie dish, trimming any excess pastry.
10. Brush the beaten egg over the top of the pastry.
11. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Let the pot pie cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 531
Fat: 38g
Carbohydrates: 30g
Protein: 18g
Sodium: 760mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted for pheasant.
- Fresh vegetables can be used instead of frozen.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes to the filling.
- Use a different type of meat, such as turkey or duck.
- Add herbs, such as thyme or rosemary, to the filling.
Tips and tricks:
- Make sure the filling is completely cooled before adding the puff pastry to prevent it from becoming soggy.
- Brushing the beaten egg over the pastry will give it a shiny, golden brown finish.
- Use a sharp knife to cut the puff pastry before baking to allow steam to escape and prevent the pastry from becoming soggy.
Storage instructions:
Leftover pot pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pot pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side of roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley over the top of the pot pie before serving.
Pairings:
Serve the pot pie with a crisp green salad and a glass of red wine.
Suggested side dishes:
Roasted Brussels sprouts, mashed potatoes, or garlic bread.
Troubleshooting advice:
If the filling is too thick, add more chicken broth to thin it out. If the filling is too thin, add more flour to thicken it.
Food safety advice:
Make sure the pheasant is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pot pies have been a popular dish in England since the Middle Ages, and were traditionally made with meat and vegetables enclosed in a pastry crust.
Flavor profiles:
The creamy filling of the pot pie is savory and rich, with a hint of sweetness from the vegetables. The puff pastry crust is buttery and flaky.
Serving suggestions:
Serve the pot pie hot, straight out of the oven.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A