Did you get some pheasants this season, but you weren’t sure how to prepare them?  Thanksgiving is coming soon, but rather than baking a traditional turkey, mix it up with Pheasant Potpie!

Not only is this recipe one of the most amazing pheasant recipes out there, but you may just end up starting a new Thanksgiving dinner tradition!

Celebrate your successful pheasant hunt this year with the following recipe, which can be found at tasteofhome.com: 

PHEASANT POTPIE RECIPE:

• Prep: 1-1/2 hours + cooling Bake: 35 min.
• Yield: 6 Servings

INGREDIENTS:

• 2 pheasants (2-1/2 pounds each)
• 4 cups water
• 1 medium onion, quartered
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1 jar (16 ounces) pearl onions, drained
• 1 package (10 ounces) frozen peas
• 1-1/2 cups sliced carrots
• 1 jar (2 ounces) sliced pimientos, drained
• 1/4 cup minced fresh parsley
• Pastry for single-crust pie

DIRECTIONS:

• In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
• When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly.
• Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.