INGREDIENTS:
2 stalks celery
6 peppercorns
1 - 2 bay leaves
2 - 3 cubes chicken bullion
1/2 cup butter (1 stick)
1/2 cup Wondra flour (may need to add more to thicken)
1 cup half & half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound pearl onions (half bag)
1/4 pound sliced mushrooms
1 box (10 oz.) frozen peas
1 sliced carrot
Pepperidge Farm pastry sheet (allow to thaw for 30 minutes)
PREPARATION:
cover the pheasant with at least 2 cups of water in large sauce pan
add bay leaves, chopped celery, pepper corn crushed, 2 - 3 chicken bullion cubes, and a sliced carrot
cover and cook over low heat approximately one hour
take meat from broth, cut into bite size pieces
strain broth saving at least 2 cups, save carrots and celery
in a medium sauce pan melt the butter, add the flour until blended, to this add 2 cups of the broth stirring constantly, add - teaspoon of salt and pepper, add half & half and cook until a thick cream sauce is formed (pancake batter consistency)
add chopped pheasant pieces, add other ingredients (pearl onions, mushrooms, peas, celery, carrots) and stir
pour into a 2 quart casserole dish
arrange pastry sheets over the top, cut vents for steam
cook 30 - 45 minutes at 400°, remove when crust is golden brown