Pheasant and Green Chili Pot Pie

Russ Myers

By
@Beegee1947

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


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Comments:

Serves:

4 / 6

Prep:

25 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1 large
yellow onion, chopped
3 clove
garlic chopped
4
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

1
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
2
Add the diced pheasant and cook until completely cooked about 5-6 minutes. Add the chicken broth, cream and spices.
3
Bring the chili to a simmer and cook for 5 minutes. Set aside.
4
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
5
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.
6
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