Pheasant and Green Chili Pot Pie

Russ Myers


Another Wild Game recipe which looked so good I just had to share it with you.
Recipe by: Chef Tom Minchella

pinch tips: Slow Cooker/Crock Pot Hints



4 / 6


25 Min


45 Min


Stove Top


1 Tbsp
olive oil
1 large
yellow onion, chopped
3 clove
garlic chopped
green chilies, chopped
2 stalk(s)
celery, chopped
1 medium
poblano pepper chopped
1 1/2 lb
pounds boneless, skinless pheasant breast, diced into 1/2 inch pieces
4 c
chicken broth
1 c
heavy cream
2 tsp
ancho chili powder
1 tsp
ground cumin
1/2 tsp
ground coriander
kosher salt
freshly ground black pepper
1 sheet(s)
frozen puff pastry

Directions Step-By-Step

For the chili:
Heat a 3 quart saucepan over medium high heat. Add the olive oil, onion, garlic, chilies, peppers and celery.
Cook for 5 minutes while stirring
Add the diced pheasant and cook until completely cooked about 5-6 minutes. Add the chicken broth, cream and spices.
Bring the chili to a simmer and cook for 5 minutes. Set aside.
For the pastry top:
Remove the puff pastry from the freezer and place on the counter. While frozen cut out 1 inch rounds with a cookie cutter. Brush the tops with a mixture of 1 egg and 1 tablespoon milk
Preheat oven to 375 degrees. Place the chili in a casserole dish and top with the puff pastry rounds.
Place the chili pot pie in the preheated oven and turn down the heat to 350.
Cook the chili for 15 minutes or until the puff pastry rises and turns golden. Serve.

About this Recipe

Course/Dish: Chili, Casseroles, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy