Pheasant Pot Pie

1. Filling Preparation:

   • Sauté vegetables in butter until soft
   • Add flour, cook 2 minutes stirring
   • Gradually add stock, stirring constantly

2. Assembly:

   • Combine pheasant, vegetables, peas
   • Season with herbs, salt, pepper
   • Fill deep pie dish with mixture

3. Crust Application:

   • Top with pastry crust, seal edges
   • Cut vents for steam escape
   • Brush with egg wash for browning

4. Baking:

   • Bake at 425°F for 15 minutes
   • Reduce to 350°F for 20-25 minutes
   • Crust should be golden brown

Service: Let cool 10 minutes before serving