2 C sliced carrots (steamed)

1 C green peas (fresh or frozen)

1 med White Onion (chopped in to large pieces)

6 T butter

8 T flour

2 C chicken broth

1 C heavy cream

1/2 t ground pepper

salt  to taste

4 C Pheasant (cooked and cut in to chunks)

2 Pillsbury pie crust (the ones that are rolled up)

2 chicken boullion cubes

Preheat oven to 425 degrees. Melt butter in sauce pan. Stir in flour and cook, stirring for 2 minutes. Slowly add the broth, cream, pepper, boullion cubes and salt to taste. Cook 5 minutes until smooth and thick. Line a deep pie pan with one of the pie crust. Place approx. 1/2 veggies and pheasant pieces into pie pan. Cover with1/2 the sauce. Repeat until all ingredients are in the pie pan, then cover with remaining pie crust, allowing enough overhang so the edges can be crimped. Cut slits in the pie crust for venting.