Pheasant Pot Pie

Name: Pheasant Pot Pie
Ingredients: 5 lb. pheasant (stewing chicken can be substituted); 3 celery tops; 3 sprigs parsley; 1 medium onion; 10 whole peppercorns; 1 bay leaf; 3 1/2 tsp. salt; 1/4 tsp. rosemary; 6 carrots, peeled and sliced; 1/8 tsp. pepper; 1/4 c. flour; 6 potatoes, peeled and cubed; 1/2 c. milk; 1 (10 oz.) pkg. frozen peas; pastry for 1-crust pie

15 ingredients

16 steps

Ingredients

5 lb. pheasant (stewing chicken can be substituted)
3 celery tops
3 sprigs parsley
1 medium onion
10 whole peppercorns
1 bay leaf
3 1/2 tsp. salt
1/4 tsp. rosemary
6 carrots, peeled and sliced
1/8 tsp. pepper
1/4 c. flour
6 potatoes, peeled and cubed
1/2 c. milk
1 (10 oz.) pkg. frozen peas
pastry for 1-crust pie

Directions

1

In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay leaf, salt and rosemary.
2

Add 2 quarts water, bring to a boil.
3

Simmer for 2 hours.
4

Remove pheasant, cool and remove meat from bones.
5

Strain stock.
6

In 2 cups of stock cook carrots and potatoes about 20 minutes.
7

In a small bowl mix together milk, flour and pepper.
8

Stir until smooth.
9

Quickly stir in pot with carrots and potatoes.
10

Add peas.
11

Simmer for 8 minutes or until thickened.
12

Place pheasant pieces in bottom of large casserole.
13

Pour potato mixture over pheasant.
14

Cover with pastry. Seal edges around rim of dish.
15

Cut slash vents in top.
16

Bake at 425° for 20 to 30 minutes or until browned.