• 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
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.