New This Month

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

Ingredients

Crust

Filling

Directions

Cook's Notes

Pheasant is available at dartagnan.com, 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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