A lot of people ask me “what’s the best way to cook pheasant?” Like most venison and wild birds, pheasant is delicious when prepared properly but the biggest challenge is to keep it from becoming dry and tough. The easy answer is DON’T overcook it. But it also helps to prepare pheasant with recipes that utilize a sauce or marinade. And our pheasant pot pie is right in the wheelhouse. This is very similar to any conventional pot pie, but we have a couple options for the final presentation. One difference is that we cook our pot pie “open faced”, or without using a top crust. And we top off each pie with some shredded cheddar cheese. This is just our personal preference. You can easily cook this dish with a crust on top and without cheese. A second option is create a “mini” pot pie by cooking them in a muffin pan (instead of a pot pie tin). We’ve prepared it both ways here to demonstrate the options. The “mini” version can be served as a side dish or appetizers, whereas the conventional method is meant to be served as the main course. Either way, this is an outstanding recipe for pheasant. By preparing the meat in the sauce “filing”, we keep the meat moist. But another secret is to quickly “parboil” the meat. Bring the chicken broth to a boil in a saucepan. Then cut the pheasant breast into bite-sized chunks. Drop the meat into the simmering broth for about three minutes. This is point at which you DO NOT want to overcook. Take a chunk out and try it. If it’s done to your liking, remove from the broth and mix into the sauce filing. The broth adds an incredible flavor and allows us to cook the meat without it drying out.


  • 1 Fresh pheasant breasts
  • 32 Ounce Chicken stock
  • 2 Cans condensed cream of chicken soup
  • Half Cup Milk
  • 1 Can of mixed vegetables
  • 2 Packages of Pilsbury Grands Biscuit dough
  • 2 Cup Shredded Cheddar Cheese

Cooking instructions:

  1. Cut the pheasant breasts into bite-sized little chunks
  2. Bring the chicken broth to a low boil in a saucepan.
  3. Take the biscuit dough out of the package and roll each one flat, then press them into the muffin pan or individual little pot pie tin pans.
  4. Pour 2 cans of cream of chicken mix and milk into a mixing bowl.
  5. Add the pheasant chunks into the simmreing broth, and cook for 3-4 minutes. DO NOT overcook them. Remove a chunk and try a bite. If it’s cooked through (not raw in the middle) then remove the pheasant chunks from the broth and add to the cream mix in the mixing bowl.
  6. Add the veggies into the mixing bowl and stir the pheasant chunks and veggies together well.
  7. Spoon that mixture into each of the “pies” that you have created. Fill to about a quarter inch from the top (do not over fill)
  8. Place the muffin pans or pie tins on a cookie sheet and place in a preheated over at 350 degrees
  9. Bake for 15 minutes, then remove and add a layer of shredded sheddar cheese on top of each one.
  10. Place them back in the over for another 10-15 minutes.
  11. Remove from oven and serve.

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