Pheasant Pot Pie Recipe | Samsung Food App
Transform pheasant meat into a pheasant pot pie filled with vegetables in a creamy sauce for a warm and comforting meal in the winter.
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Cooking tools:
- Rolling pin
- Pastry brush
- Pie dish
- Stockpot
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Baking sheet
- Fork
Ingredients
- 2 cups chicken broth
- 1 pound pheasant, cut into bite-size pieces
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 (15 ounce) can peas, drained
- 1/3 cup salted butter
- 1/2 yellow onion, chopped
- 1/3 cup all-purpose flour
- 2/3 cup milk
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground celery seed
- 2 9-inch refrigerated pie crusts
- 1 egg white, beaten
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