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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

★★★★★ 3 votes
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

How to Make Pheasant and Green Chili Pot Pie


  • 1For 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
  • 2Add the diced pheasant and cook until completely cooked about 5-6 minutes. Add the chicken broth, cream and spices.
  • 3Bring the chili to a simmer and cook for 5 minutes. Set aside.
  • 4For 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
  • 5Preheat 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.
  • 6Cook the chili for 15 minutes or until the puff pastry rises and turns golden. Serve.

Printable Recipe Card

About Pheasant and Green Chili Pot Pie

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