Pheasant Pot Pie

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