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Pheasant Potpie

Recipe photo courtesy of Mikkel Vang

Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special occasion-worthy. For the pastry decorating technique, see our step-by-step photos.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield





Cook's Notes

Pheasant is available at, or you can substitute a 3 1/2-to-4-pound chicken. The filling can be prepared up to two days in advance and refrigerated in an airtight container.

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