Pheasant Pot Pie
Ingredients:
- 2 pheasant breasts, cooked and shredded
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Add the carrots and peas, and cook for another 5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the shredded pheasant, thyme, salt, and pepper. Mix well and cook for another 5 minutes.
- Transfer the mixture to a baking dish.
- Roll out the puff pastry and place it over the baking dish, trimming any excess. Brush the top with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- Serve hot.