Pheasant Potpie

• 2 pheasants (2-1/2 pounds each)
• 4 cups water
• 1 medium onion, quartered
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1 jar (16 ounces) pearl onions, drained
• 1 package (10 ounces) frozen peas
• 1-1/2 cups sliced carrots
• 1 jar (2 ounces) sliced pimientos, drained
• 1/4 cup minced fresh parsley
• Pastry for single-crust pie

1. In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
2. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire 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.
3. Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425u0b0 for 35-40 minutes or until bubbly and golden.

pheasants, water, onion, garlic, lemon juice, salt, pepper, worcestershire sauce, ground nutmeg, flour, pearl onions, frozen peas, carrots, pimientos, fresh parsley, pastry

Taken from www.tasteofhome.com/recipes/pheasant-potpie/ (may not work)