One of the most well-known Indian cuisines outside of India is butter chicken, often known as “murgh makhani”. It has been duplicated all over the world, with each locale including its own additions and modifications to suit the local culture.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups chicken broth
- 1 pound pheasant, cut into bite-size pieces
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 (15 ounce) can peas, drained
- ⅓ cup salted butter
- ½ yellow onion, chopped
- ⅓ cup all-purpose flour
- ⅔ cup milk
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon dried sage
- ½ teaspoon ground celery seed
- 2 9-inch refrigerated pie crusts
- 1 egg white, beaten
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
- Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C).
- Press 1 pie crust into a pie plate and lightly brush with egg white.
- Bake crust in the oven until lightly browned, about 5 minutes.
- Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
- Bake in the oven until top is golden brown, about 40 minutes.
Nutrition Facts
| Calories | 699 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 14 g |
| Sodium | 967 mg |
| Sugars | 4 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
First time making this, we messed up a little but turned out 10/10 loved it❤️
The end result is delicious but the steps are confusing and need to be thought through to avoid a 3-ring circus in your kitchen.
My favorite way to use pheasants is to make a cacciatore. Cut the pheasant into 8 pieces, and simmer until tender
This is a great recipe for pheasant! Everyone loved it and it looks so beautiful. Thanks for the recipe!
Really like the seasoning for the gravy. Easy to make, and tastes fantastic. This will be a regular at the hunt shack with both pheasant and grouse.
My husband hunts so I’m always looking for new ways to prepare it. This is one of our top 5 favorites.
Great recipe I substituted corn for peas because my daughter doesn’t like peas. I also don’t own a pie pan so I just used a regular pan and it worked great. Delicious way to make a roadkill pheasant.
Fabulous, I did add a little other root veggies in addition to carrots but stayed at the 1 cup. Also made this with precooked smoked breasts that had been wrapped in bacon. Nice flavour
First time making this and turned out perfect!! Only change was I added a handful of corn niblets, thank you for a great recipe!
Everything turned out great. When looking for a recipe for pheasant I wanted to make sure any dryness or gamey flavor wouldn’t be noticed. This didn’t disappoint. I doctored the recipe a bit and added some cubed potatoes and mushrooms to the mix. I think the spices are what really give this recipe it’s flavor.
I brined the pheasant for two days prior. I used my glass pie pan and there was way more filling than I needed. The flavor is amazing. I cut the carrots and celery into small bits. This is a great recipe
Mine did t
Great flavor and sauce is perfect consistency. I didn’t have celery seed so I used celery salt in place of celery seed and salt. I also used fresh sage since I had it. Next time we may add potatoes to add more too it.
Very Yummy recipe!
The best wild pheasant I’ve ever had. This will be a family staple for now on.
I didn’t have celery on hand, and it was still sooo delicious!!!! I actually boiled the pheasant and took it off the bone and chopped it up. Great recipe!!!
This was great! We eat Pheasant at least once a week and this is the first recipe where it actually tastes as good as chicken! My husband liked this so much that he asked me to make it two days in a row!
My favorite
We loved this recipe! It came out the perfect consistency and tasted delicious! I had to make some substitutions because of what I had. Instead of chicken broth, I used 2 c. of water and 6 chicken bouillon cubes. I also used 1.5 tsp of celery salt instead of celery seed and frozen peas instead of canned. These are minor changes and it came out excellent! Thanks for this!
Absolutely delicious! Didn’t change a thing.
This is the best pot pie I’ve ever made…hands down. If I had more time I would have made my own crust, but I brushed the top crust with a glaze from one beaten whole egg for a pretty finish. I have never had Pheasant before, but this pie was a wonderful introduction. So incredibly savory. I got rave reviews from all who ate it. Thanks for the great recipe!