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15Ingredients
105Minutes
810Calories
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Description
A really great pot pie is all about creating a luscious filling baked between two sturdy but flavorful crusts. This recipe goes great lengths to make the sauce as luxurious as possible while ensuring the meat inside is not overcooked. The real secret to a great pot pie is baking the bottom crust...
Ingredients
US|METRIC
5 SERVINGS
- 2 1/2 cups pheasant (or chicken stock)
- 1 lb. pheasant breasts (boneless, skinless)
- 5 Tbsp. unsalted butter
- 2 carrots (peeled and cut into ¼" dice)
- 1 onion (peeled and cut into ¼" dice)
- 2 stalks celery (cut into ¼" dice)
- 1 tsp. kosher salt
- 1/3 cup AP flour
- 1/2 tsp. dried lavender
- 1 Tbsp. fresh thyme (minced)
- 1 lemon
- 2 large egg yolks
- 1/4 cup heavy cream
- 1 1/2 cups frozen green peas
- 2 pie crusts (see this recipe from Danielle Prewett)
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium1030mg43% |
| Potassium530mg15% |
| Protein32g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C60% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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