Ingredients:

• 2 C. chicken broth

• 1 lb. pheasant, cut into bite-size pieces

• 1 C. chopped carrots

• 1/2 C. chopped celery

• 1 (15 oz.) can peas, drained

• 1/3 C. salted butter

• 1/2 yellow onion, chopped

• 1/3 C. all-purpose flour

• 2/3 C. milk1 teaspoon salt

• 1 tsp. dried rosemary

• 1/2 tsp. ground black pepper

• 1/2 tsp. dried sage

• 1/2 tsp. ground celery seed

• 2 9” refrigerated pie crusts

• 1 egg white, beaten

Directions:

Preheat oven to 400º.

Bring broth to boil in pot; add pheasant, carrots, & celery; boil until pheasant is cooked thru, about 15 min.

Add peas to broth; boil 1 min. Drain; reserve broth.

Melt butter in separate pot over med. heat; cook & stir onion until translucent, about 5 min. Gradually stir flour into butter until smooth.

Pour reserved broth & milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, & celery seed to broth mixture; simmer over med-low heat until thickened, about 5 min.

Lower oven to 375º.

Press 1 pie crust into pie plate; lightly brush with egg white. Bake crust until lightly browned, about 5 min.

Spoon about 1/4 of pheasant-vegetable mixture into baked pie crust. Mix remaining mixture into sauce; pour into baked pie crust. Place second crust on top, pinch edges to form seal. Slice top crust for ventilation.

Bake until top is golden brown, about 40 min.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.