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Ingredients
- 4 Tbsp. Butter
- 1 Onion chopped
- 2 cups Mushrooms sliced
- 2.5 cups Chicken Broth
- 1 tsp. Thyme, Dried
- 1 cup Peas
- 2 Carrots sliced
- 1 Potato, Large diced
- 1 Celery sliced
- 1 Pheasant cubed
- 2 Pie Crusts
- Salt & Pepper to taste
Ingredients
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Instructions
- Preheat the oven to 400 degrees. In a large pan melt 3 Tbsp. butter and sauté the onion and mushrooms until they are soft, approximately 8 to 10 minutes. Then season with salt and paper.
- Add the stock and thyme and boil until the liquid is reduced by about a third.
- In a smaller pan lightly cook the cubed pheasant with 1 Tbsp. of butter and 1/4 tsp. of dried thyme (no longer than 5 minutes as pheasant gets tough when overcooked).
- Add carrots, potato (peeled and diced), celery and pheasant to the boiling stock mix and reduce to a simmer. Cook until the vegetables are tender and the pheasant is completely cooked through.
- Layer one of the pre-made crusts into a deep-dish pie pan. Pour mixture onto crust and cover with second crust. Slit holes in crust for ventilation.
- Bake pie for about 35 to 45 minutes, or until the crust is golden brown and the filling is starting to bubble over.
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