Pheasant pot pie from The New Basics Cookbook (page 604) by Julee Rosso and Sheila Lukins

  • carrots
  • juniper berries
  • leeks
  • Madeira wine
  • oranges
  • dried oregano
  • parsley
  • peas
  • pecans
  • green peppercorns in brine
  • prunes
  • frozen puff pastry
  • bacon
  • chicken stock
  • dried thyme
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on December 28, 2013

    Didn't make this exact dish, but used guidance on rolling and cutting puff pastry tops for chicken pot pies in 16-oz ramekins. For next time, if using frozen store-bought puff pastry: overnight fridge thaw preferable to counter, because sheet stays at the ideal rolling stage, flexible yet chilled, while the various components get prepared. With my slowpoke style, it's hard to time it just right for the 40 minutes thawing at room-temp.

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