Chef Zach's Pheasant Pot Pie

Pheasant Pot Pie:

2lbs.         Pheasant Breast braised

1qt.          Chicken Stock homemade is best

1cup.        Heavy Cream

¼ cup.     Butter

¼ cup.      Flour

1ea. 8oz.  Creme Fraiche

4ea.         Garlic cloves minced      

1ea.         Leeks washed and cut into 1/4in dice

6ea.          Carrots Peeled Medium dice

1ea.          Fennel bulb small Dice

3ea.          Parsnips Peeled Medium Dice

4ea.          Celery stalks. Medium Dice

1ea.          Onion diced

1bu.          Thyme chopped 

1bu.          Parsley. Chopped

1ea.          Lemon Zest and Juice

Pie Dough:

1.25cups.     Ap Flour

½ tsp.           Sugar

Pinch.           Salt

1/2cup.         Cold butter pea size

1/4cup.        Ice water

1tsp.            Picked thyme

1ea.               Egg yolk

1oz.               Heavy Cream

Procedure:

Pie Dough:

Whisk together dry Ingredients and picked thyme

Add butter and massage into dry ingredients

Add ice water slowly to combine do not knead too much. 

Wrap in plastic wrap or place in a zip lock and refrigerator for 30 mins

Filling:

Start  by melting butter then add Onion, Fennel, Garlic, Celery and Leek begin  cooking season every step of the way Salt and Pepper to build flavor

Once they are thoroughly sweated about 4mins. (You are not looking for color)

Add in the Carrots, Parsnips and thyme

Sweat for an additional 10 mins until just tender

Add flour to vegetables And mix to to coat

Then slowly add the Chicken Stock stirring to combine. Let this come to a simmer to fully thicken

Add the Cream and Creme Fraiche

Add the braised Pheasant

Then add Parsley, Lemon Juice and Zest

Taste to make sure you are happy with the seasoning levels

Roll out pastry to ¼ in thickness on a well floured surface 

Place  your desired ramekin on top of the pastry and outline the ramekin with a  small knife. Make sure to go about a ½ in further from the edge you are  cutting to overlap on the ramekin when you place the pastry on top.  This gives extra pastry to snack on once the pie is baked.

Fill the dishes you are using about a ½ in from the top.

Place the crust on top of the filling and score to vent the Pie however you feel 

Brush egg wash which is cream and egg yolk mixed together to promote browning.

Bake  at 425°F until golden and bubbly if Filling is hot will take 15mins  From Fridge temp it will take closer to 25mins. If it is growing to  quickly lower oven temperature.

Let cool and Enjoy!

Extra notes.

Filling can be made ahead and refrigerated for up to a week or can be frozen for longer storage times

Pie crust can also be made ahead of time

If you want to use other Vegetables by all means have fun with it.

Peas can be added to this they're just not for me...hahaha.