Pheasant Pot Pie

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.

3 . Stage

Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.

4 . Stage

Lower oven temperature to 375 degrees F (190 degrees C).

5 . Stage

Press 1 pie crust into a pie plate and lightly brush with egg white.

6 . Stage

Bake crust in the oven until lightly browned, about 5 minutes.

7 . Stage

Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.

8 . Stage

Bake in the oven until top is golden brown, about 40 minutes.