Pheasant Pot pie recipe

[MNHuntress]

I love pot pie, and I love shooting roosters so here's my revamped recipe. Also I don't throw away the thigh/leg meat from the roosters. I package them 4 or 6 to a package and use them for recipes like this or soups. I also grade my pheasant breasts (good, decent, or banged up) that way I know what I am pulling out of the freezer for a recipe. Banged up ones usually go for chinese cooking. So on with the recipe for all of you pot pie lovers

1 pound of pheasant meat (meat from 4 or 6 legs, or 1 breast cooked and cut into small pieces, can substitute chicken)

2 cups of frozen mixed veggies

1/3 medium onion cut up

1/3 cup flour

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

1/3 cup or less of butter

10 3/4 oz chicken broth (I like to use Better than Bouillion chicken version, tastes way better than the other stuff, available at Cub)

1 10 3/4 oz can crm of chicken condensed soup

2 9 inch pie crusts

Preheat oven to 425 degrees. Place the bottom crust in a 9 inch pie plate and cut off any crust that hangs over the side. In a bowl mix together soup and chicken broth. In a large saucepan saute the onions in butter until soft. While the onions are cooking cook the veggies in the microwave according to package directions and drain of any excess water when done. Stir in the salt, pepper, celery seed, and flour into the onions. Slowly add the soup to the onions until throughly mixed, cook until bubbly. Pull from heat so it doesn't burn.

In a different bowl mix together the pheasant meat and the mixed veggies. Put into the bottom pie crust. Pour the soup mixture over the veggies/pheasant. Now put on the top pie crust, again cut away any excess dough from the edge. Using a fork (or you can get fancy with your fingers) pinch together the bottom and top pie crusts. Using a sharp knife cut cut about 2 or 3 slits in the top of the crust to let the goo escape. Pop in the oven for about 30 to 35 minutes or until golden brown. Great comfort food!

[Pherris]

Thanks I make them all the time. We made on earlier this week and did not have frozen mixed veggies but we did have a pack of peas in butter sauce and a pack of carrots in butter sauce so we gave it a try. WOW is all I can say. We also use a packet of chicken gravy mix with bullion instead of water for the sauce.