Tag Archives: frozen peas

Pheasant Meatball Curry

This is a pretty quick and easy curry, unless you count all the work Missy did to find us the pheasants.


Aside from grinding the meat myself, which is really pretty quick, I cut corners by using prepared curry powder, ginger, and garlic. I already had roasted peppers and crushed tomatoes in the freezer, so it couldn’t have come together any easier. A little bag of shelled peas thrown in to simmer at the end finished it off.

You can use a smaller amount of tomato if you like more emphasis on the coconut milk and a less-pink sauce.

Pheasant Meatball Curry

  • Servings: 4-6
  • Difficulty: easy
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about 1 1/2 pounds ground pheasant breast

1/2 cup roughly chopped flat leaf parsley

1 teaspoon salt

1 tablespoon grated ginger or ginger paste

1 tablespoon grated garlic or garlic paste


1 medium onion, diced

1 tablespoon (or more) curry powder

1 tablespoon grated ginger or ginger paste

1 tablespoon grated garlic or garlic paste

1/2-1 cup canned crushed tomatoes or fresh tomatoes, peeled and seeded

2 red bell peppers, roasted, peeled, and seeded, chopped

1 can coconut milk

1 cup fresh shelled peas, if available, or frozen peas

  1. Mix all the meatball ingredients lightly. I like to use a large meat fork with just two tines to mix lightly. There is no egg or breadcrumb filler in these meatballs, so it’s not hard to lightly mix. I like the shaggy look of the parsley sticking out all over these meatballs.
  2. Form into about 21 meatballs, slightly smaller than golf balls, setting aside until the curry is ready.
  3. In a large skillet with straight sides, sometimes called a chicken fryer, cook the diced onion in about 1 tablespoon cooking oil, such as canola or coconut, over medium heat until soft and translucent, but not browned.
  4. Stir in the garlic, ginger, and curry powder to release those flavors.
  5. Stir in the crushed tomatoes and peppers.
  6. Stir in the coconut milk.
  7. Place the meatballs in one layer in the sauce. Don’t worry that they are not covered and don’t stir yet or you will break them up.
  8. Cover the pan and bring the sauce to a low boil, then lower to a simmer. Simmer covered for about 15 minutes, stirring to turn the meatballs over after 10 minutes.
  9. Sprinkle the peas, fresh or frozen, over the meatballs and sauce, and continue to simmer, covered, for about 5 more minutes. The meatballs should reach an internal temperature of about 140°.

Serve the meatballs and sauce over rice.

Chicken Pot Pie with Buttermilk Crust

This pot pie uses the chicken thigh meat I cooked in my recent chicken fest. I thought about just making a chicken and biscuits casserole, but I haven’t made a pot pie in a long time and settled on that instead. My pot pies must have a double crust, not like those pseudo pies with just a top crust. I can see why you’d use just a top crust if using a deep casserole dish, but it’s just not a pie to me without a bottom crust. It’s more of a chicken cobbler, if there is such a thing.

The star of this pie is the buttermilk crust, which is pretty much a butter crust that uses buttermilk for the water that brings the dough together. I’ve seen some buttermilk crust recipes that don’t use butter, and some that riff on vinegar pie crusts, but I’m just doing a regular butter crust with the addition of whole buttermilk. It will be a little sticky and shaggy, like my favorite biscuit dough, but in the end, I find the moist doughs handle well. This one was easy to roll, came out crisp and flaky, and the egg wash made it gorgeous to look at.

Buttermilk Pie Crust

  • Servings: makes one double crust
  • Difficulty: easy if you're used to making pie crust
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2 1/2 cups all purpose flour

3/4 teaspoon salt

Optional: 1-2 tablespoons sugar (better in a dessert pie)

1 cup cold butter (2 sticks) cut in small cubes

1/2-3/4 cup whole buttermilk, depending on your humidity

1 egg, beaten for egg wash

  1. Mix together the flour, salt, and sugar if using.
  2. Cut in cold butter. I like to use my fingers to do this, which leaves little shards of flattened butter cubes and flour, but you can use a pastry cutter or food processor.
  3. Stir in buttermilk until the dough holds together but is not overly sticky. I had to use a little more than the 1/2 cup, but not quite as much as 3/4 cup.
  4. Knead the dough lightly into a fairly smooth ball, cut in half, and shape each half into an 8 inch disc. Wrap each disc in plastic and refrigerate for about an hour.
  5. This dough handles well after refrigeration, not turning into a hard block that you can’t roll out easily. I have no trouble with cracks or tears in this dough, and it rolls out easily to a large circle.
  6. Roll each disc to a circle about 2 inches bigger than your pie dish. My dish was one of the old Pyrex® 9.5 inch dishes.
  7. Fit one crust into your dish, leaving the overhang. I prefer to trim the overhang of the bottom and top crusts together.
  8. Fill the crust, then add the top crust. You can see in one image that I folded the top crust in quarters and then unfolded it on top of the pie. The dough really handled well for folding.
  9. Trim the overhang evenly and to your liking, and crimp as you desire. For a savory pie, I don’t really want the fancy crimped edge, but prefer to roll under the overhang into high, fat edge.
    1. Forgot to say to brush the crust with egg wash!
  10. I baked my pie at 400° for about 45 minutes until the crust was browned and the interior was hot and bubbly. If your crusts are still very cold, and/or your filling is cold, yours might take longer, in which case you might lower the temperature to 375° after the first 15 minutes.

Chicken Pot Pie Filling

  • Servings: for one pie
  • Difficulty: easy
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Let’s just assume that you have precooked some chicken to use in such a pie. Poached chicken breasts would work as well as the thigh meat I used.

*Note that I made 3 cups of gravy, but I only used 2 cups in the pie. The remaining gravy can be served at the table.

3-4 cups cooked chicken, roughly cut in bite-sized pieces

2 cups carrots, cut in small dice, simmered for 5 minutes in the chicken stock

1 medium onion, cut in small dice

1 cup frozen peas

2 cups chicken stock

1 cup whole milk or half and half

6 tablespoons butter

6 tablespoons all purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon smoked paprika

  1. Combine the cooked chicken, carrots (note instruction to cook carrots above), and frozen peas in a large bowl.
  2. In a saucepan, melt butter over medium heat. Add onions and saute until translucent.
  3. Stir flour and seasonings into butter/onion mixture, stirring until all lumps are removed. Continue stirring for 1-2 minutes to cook out raw flour taste.
  4. Slowly pour in chicken stock and milk, stirring continuously. Stir over medium heat until thickened.
  5. Add gravy to filling mixture, one cup at a time, until you feel the filling is at the right consistency, without being soupy. As noted, I used 2 cups of the gravy.
    1. If your chicken mixture was made ahead and has been refrigerated, you might need to warm it in the gravy a little before adding the frozen peas. You don’t want to add a super hot filling to the crust, nor a very cold one.
  6. Follow the crust directions above to fill and bake the pie.