Easy Pheasant Pie
July 25, 2019
"This is from the book "Preparing Fish and Wild Game" and was put out by Creative Publishing. I thought I should add that the boxed pie crust was my idea. Unfortunately, that's how I roll (or don't roll --haha! Get it? Roll? Pie crust?) when it comes to pie crusts."
- Serving Size: 1 (240.6 g)
- Calories 533.4
- Total Fat - 17.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 46.1 mg
- Sodium - 4244.4 mg
- Total Carbohydrate - 70.3 g
- Dietary Fiber - 5 g
- Sugars - 11.8 g
- Protein - 23.9 g
- Calcium - 177.5 mg
- Iron - 7.7 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.4 mg
Preheat oven to 425 degrees Fahrenheit.
Make the stew vegetables according to the package directions.
Drain vegetables and set them aside.
In a large bowl, make the gravy mix as directed on the package.
Add the pheasant, peas, and fresh rosemary to the gravy bowl, then set it aside.
Unroll one ready to bake pie crust and put in the bottom of a 9 inch pie plate.
Spread the stew vegetables into the pie plate, topping with the pheasant mixture.
Unroll the remaining pie crust, placing it on top of the pie. Flute the edges of the pie to seal it together. Vent the top of the pie crust by pricking three times with a fork.
Bake for 15 minutes, then reduce the heat to 400 degrees.
Bake 15 to 20 more minutes, or until the crust is browned.
Let it stand for 10 minutes to cool.
Tips & Variations
No special items needed.