Pheasant Pot Pie (Chicken, Vegan, and Quick Cook Options)

Our first family hunt. December 2014.

My husband is a hunter. When we got married I wouldn’t even slice an onion (I hated them!), let alone cut the meat off the bone and dig out feather and shotgun remnants from a recently deceased bird. That might sound crazy to you, but I was a very “clean handed” cook. I was great with ground beef and even boneless breasts, but if it remotely resembled the sweet little animal that lost its life for our meal… I was out. I have come a long way since then!

Pheasant has a different taste than chicken to me, so I searched the internet for ways to cook it. This was a derivative of something I found years ago and it is so great with chicken or vegan. It’s a family favorite and is really quite easy to make, especially if you follow the quick cook instructions. There are so many good things packed into it that my heart smiles just thinking about serving it up to my loved ones. I hope you enjoy it and make it a family favorite of your own.

Pheasant Pot Pie (Chicken, Vegan, and Quick Cook Options)


  • 2 pheasants or 3-4 chicken breasts (with bone on for added benefits to broth)*
  • 4 cups water
  • 1/2 medium onion, quartered
  • 1 rib celery, quartered
  • 1 clove garlic, chopped
  • 1 frozen 9-inch pie crust, thawed
  • 2 cups (or 1 can) pureed butternut squash, pumpkin, or sweet potato
  • 2 Tbsp lemon juice (or juice of one lemon)
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • dash Worcestershire sauce
  • 2 cups frozen vegetables (I use a mixed blend: green beans, carrots, peas, corn. I’ve also used stir fry blend. You can try new blends for a nice flavor change.)
  • 4 cups baking potatoes, diced – well scrubbed with skin on (about 3 large)

*Omit this for vegan or use a vegan alternative

Cooking Instructions (See Quick Cook Instructions below):

  1. In a large saucepan or Dutch oven, bring the following ingredients to a boil: pheasants (or chicken breasts), water, onion, celery, and garlic
  2. Reduce heat, cover and simmer until tender. (Approx 30 minutes.)
  3. While meat is cooking, place potatoes in a bowl with a few tablespoons of water. Cover with a plate and microwave on high until tender. (Approx 5-8 minutes.)
  4. Preheat oven to 400° F when meat is completely cooked.
  5. De-bone meat and set aside. Shred or dice when cooler.
  6. Strain broth, discarding vegetable solids.
  7. Measure out 2 cups of broth and return to pot. Store any excess in freezer, if desired.
  8. Add pureed squash, pumpkin, or sweet potato to the broth.
  9. Add lemon juice, salt, pepper, and Worcestershire sauce.
  10. OPTIONAL STEP – If thickening is needed: Remove ½ cup of liquid and stir in ¼ cup all-purpose flour into removed amount.
  11. Bring broth in pan to a boil. Go directly to next step or add flour mixture (if thickening). Boil 1 minute or until thickened and bubbly.
  12. Add vegetables, potatoes, and meat.
  13. Spoon into a 2 quart baking dish.
  14. Place pie crust over the top; shaping and sealing to edges. Cut small vents.
  15. Bake at 400° F for 30 – 35 minutes or until mixture is bubbly and crust is golden brown. Place a piece of parchment paper over the top, if crust is browning too soon.
  16. Allow time to cool a bit. Enjoy with a tossed salad or side of fruit.


Quick Cook Instructions:

  1. Cook potatoes according to step #3 above.
  2. Preheat oven to 400° F.
  3. Ready precooked and shredded pheasant or one 12.5 oz canned chicken breast, drained. (Omit or replace for vegan.)
  4. Measure out 2 cups of chicken, bone, or vegetable broth and place in a large pot.
  5. Go to step #8 and follow those directions through #16.


  • BONE BROTH – Contains collagen and minerals. Touted to reduce inflammation, help with immunity and the gut.
  • LOW FAT – The squash sauce significantly cuts the fat content and provides great vitamins, including B6, C, folate, and beta-carotene.
  • VITAMIN B6 – Potatoes also provide this vitamin which helps break down glycogen for improved athletic performance and endurance. This B vitamin is also used to create amines for the nervous system that are involved with regulating mood levels, healthy sleep, and stress responses. Potatoes often get a bad rap. This is just one of the beneficial vitamins they provide and eating them in this dish offers a healthy way to enjoy – omitting the normal frying, sour cream, butter, and bacon bits that they are frequently served up with.

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