Alrighty then, here we go.
Makes two deep dish pies and one single dish pie
so, you will need the pie plates and
one big stew pot!
6 TBS butter
6TBS flour
1TSP salt
1TSPdried thyme
1TSP sage
1TSP poultry seasoning
1/2TSP pepper
1cup chicken broth
2 cups half&half cream
5cups cubed pheasant, chuker, ruffed grouse, whatever
( cooked and boned the day before)
2 cups frozen peas
6-8 medium potatoes
6 medium carrots - thinly sliced
1/2- to one onion diced
two to three stocks of celery cut thin
1 can of sliced and drained mushrooms
4 cloves of garlic
1/2 cup of fresh parsley chopped fine
melt the butter and sautee the onions and garlic for 4 to 5 minutes
Add in the flour to make a thick paste
add cream and chicken broth and spices aan parsley until well mixed
bring to boil for two minutes
Add in the bird, and all the Veggies and mix well
pastry can be either store bought or made - we make our own.
Fill pie plates and bake in a pre--heated oven for 10 minutes at 425 degrees , then turn down to 350 degrees and continue cooking for 40 minutes.
Cool down for about 2 hours afterwards , then enjoy!
Notes: We bake the birds beforehand to take the meat off the bones , usually the evening or the day before - less hassle around the stove.
Also, I have been informed by the executive chef that store bought pastry sucks!!
This
will turn into this
Cat