Pheasant Pot Pie

[BLACKJACK]

I made this last weekend, something different, and if you grew up eating the round pot pies, you'll like this!!!!

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Pheasant Pot Pie

2 pheasants

1 tablespoon margerine

3 carrots cut into small chunks

2-10 1/2 oz cans cream chicken soup

1 stick pie crust mix

1 onion diced

1/2 cup peas

1 potato peeled and cut into small chunks

milk

salt and pepper

Boil pheasants in salt water, remove meat from bones, cut into small chunks. Brown meat and onion in margerine. Grease 9x13 pan; add a little milk to the soup, mix in meat and vegies. Pour into casserole. Make pie crust according to directions. Roll dough to cover casserole and bake 350 degrees for one hour or until crust is brown.

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Thats the basic recipe. I usually use more vegies, add a cup of corn, use two pie crusts, I like it thick. Papi's pie crust is a good brand and easy to use. I cooked the pheasant in my pressure cooker but a big pot will work. This is good for 'shot up' pheasants since you dice up the meat, you'll find more shot and feathers.

One of my favorites!!

[KEN W]

That is a good looking recipe.I have one that is similar.....great for using up those pheasnt legs and thighs.

If you want it even easier......put Grand bisquits on the top instead of the pie crsut.

[mr d]

do ya have any samples?????