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Thick and Creamy Pheasant, Turkey, or Chicken Pot Pie

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Straight out of a British pub and into your kitchen - this pot pie recipe is great for cool nights! 

Ingredients list

  • 2 Pie Pastries - recipe located in dessert section of the Memphis Wood Fire Grill Recipes
  • 3 to 3 1/2 C cooked cubed pheasant, turkey or chicken
  • 2 C chicken broth
  • 1 1/2 sticks butter (3/4 C)
  • 3 Tbsp olive oil
  • 1 C diced onion
  • 3/4 - 1 C flour
  • 1/4 C heavy cream
  • 1 1/2-2 C diced carrots
  • 1 C celery
  • 1 C peas
  • 1 C corn
  • 1/4 C parsley (preferably fresh)
  • 1 tsp dried thyme
  • Salt
  • Pepper


  1. Preheat grill to 350 degrees F.
  2. Rub meat with olive oil and season with salt and pepper.  
  3. Place in a cooking pan and roast for 35-40 minutes.
  4. Remove poultry form grill and let rest 20 minutes.
  5. Dice meat into cubes.
  6. In large pot or quart size pan, melt butter over medium to low heat and sauté onions, carrots, corn and celery until onions are tender or translucent.  Approximately 10-15 minutes.
  7. Add flour and whisk in.
  8. Add chicken stock and whisk in continously over low heat until thick.
  9. Add salt, pepper and heavy cream.
  10. Add cooked and diced meat, peas, and parsley, mix well.
  11. Let mixture cool 15-20 minutes and then pour into pie crust.
  12. Add top pie crust, seal and flute pie crust edges.
  13. Pierce pie crust top to allow air to escape.
  14. Cover pie crust edges with foil or aluminum ring so that it will not burn.  
  15. Bake at 350 degrees F for approximately 1 hour until golden brown.

Thick and Creamy Pheasant, Turkey, or Chicken Pot Pie

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