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Pheasant Pot Pie
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Pheasant Pot Pie

1 Hour 40 Minutes
1 Hr 40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pheasant, boned and cubed into 1/2 inch pieces
1 cup frozen peas
2/3 cup carrots sliced
1/2 cup fresh mushrooms sliced
6 oz cream of celery soup
6 oz roasted garlic and mushroom soup
1/2 tsp thyme
Fresh parsley, salt and pepper to taste
2 readymade pie crusts
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Let's Make It
1
Preheat oven to 375 degrees F. Mix all ingredients together in a bowl and pour into an 8 or 9 inch pie dish lined with a ready-made pie crust.
2
Cover pot pie with second pie crust and pinch top and bottom crusts together. Cut slits through the top crust to vent while baking.
3
Bake 45 to 50 minutes. Cover edges of pot pie with foil the last 20 minutes to prevent burning. Let pie sit 20 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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