(Pheasant) Chicken and Wild Rice Pie

Every month my husband turns into a stranger. He brings out his camo, heavy pants, and boots. Once he plops the guns and ammo onto the kitchen counter, our bird hunting dog goes crazy. She knows it’s time to stop being my running companion and time to go and get some dinner for us! ¬†Both husband and dog trudge out early in the morning to the fields with several ¬†friends and dogs in tow.

chicken and wild rice

My only criteria is to bring those birds home looking just like the ones I would pick out of the grocery store. I don’t like washing the post-hunting clothes or having bird feathers in the trashcan. And I don’t have any desire to really go hunting. I hate guns and hate even picking up the gun case.

But I do love the taste and texture of fresh meat. There is such a difference from the store bought meat. It’s delicious and more filling.

chicken and wild rice

One of our favorite pheasant recipes has to be this pheasant or chicken and wild rice pie. It’s absolutely amazing and keeps the meat so tender. If you are using pheasant, you will want to follow the notes in the instruction recipe.

You can also find out more information about pheasant hunting.

(Pheasant) Chicken and Wild Rice Pie


  • 1 roll out pie crust (we used Immaculate Baking)
  • 2 cups cooked, shredded chicken or pheasant
  • 1 can cream of chicken soup (we used Health Valley)
  • 1 cup chicken broth
  • 1 tsp ground sage
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 cup cooked wild rice
  • 1 cup mixed vegetables


  1. Preheat oven to 350 degrees.
  2. Lightly grease a pie pan and then place and mold the bottom part of the pie crust in the pan.
  3. In a bowl, mix together the pheasant or chicken, chicken soup, chicken broth, safe, thyme, garlic powder, wild rice and vegetables.
  4. Pour mixture into the pie crust and top with the remaining layer of pie crust. Press down the edges of the pie with your finger to seal the pie.
  5. Bake at 350 degrees for 35-40 minutes or until center of pie is warm. If edges of the pie begin to burn, wrap with aluminum foil to protect. Serve warm.

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