This hearty and flavorful pheasant and wild rice pie is the perfect comfort food for a cold winter day. The creamy wild rice filling is surrounded by a flaky, golden crust. Easily switch out the pheasant for chicken or turkey!
2cupscookedshredded pheaant (can substitute turkey or chicken)
1can cream of chicken soup
1cupchicken broth
1teaspoonground sage
1teaspoonthyme
1teaspoongarlic powder
1cupcooked wild rice
1cupmixed vegetables
Instructions
Preheat oven to 350 degrees.
Lightly grease a pie pan and then place and mold the bottom part of the pie crust in the pan.
In a bowl, mix together the pheasant or chicken, chicken soup, chicken broth, safe, thyme, garlic powder, wild rice and vegetables.
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.
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.
Notes
Substitutions: You can substitute a gluten free pie crust in place of the pie crust. You can substitute dairy free cream of chicken soupStoring:Store leftover pie in an airtight container for several days. Reheat.