Pheasant Pot Pie Oct 27, 2003 14:15:46 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by April B. on Oct 27, 2003 14:15:46 GMT -6 Pheasant Pot Pie 2 pheasants 4 cups water 1 medium onion, quartered 1 celery rib, quartered 1 garlic clove, minced 2 tablespoons lemon juice 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon Worchestershire sauce 1/8 teaspoon ground nutmeg 3/4 cup all-purpose flour 1 jar whole onions, drained 1 package (10 ounces) frozen peas 1 1/2 cups sliced carrots 1 jar (2 ounces) sliced pimentos, drained Pastry for a single-crust pieIn a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil.Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables.Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil.Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish.Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.