GF Deep Dish Pheasant Pie
- 1 Pkg. Gluten Free Pantry Perfect Pie Crust Mix
- 4-6 cups cooked, cubed pheasant
- 2 10 oz pkg frozen peas and carrots
- 2 onions, chopped
- 2 4 oz cans mushrooms, drained
- 1/4 cu butter
- 1/4 cu coconut or other gluten free flour
- 1/2 tsp sage
- 1/4 tsp. pepper
- 3 cups water
- 1 1/2 cups cream
- 2 pkts chicken bouillon, gf brand
Prepare pie crust mix according to directions and refrigerate for one hour for easy handling.
Saute onions and butter in large stew pan. Stir in flour, salt, sage and pepper. Add water, cream and bouillon. Cook and stir until mixture begins to thicken. Add frozen vegetables and pheasant. Heat until mixture is thick and bubbly.
Roll out two bottom crusts and place in two pie plates. Divide hot mixture in half and put in each dish. Roll out two top crusts and place over top, flute edges, cut slits in top for steam to escape. Bake one pie 20-30 minutes at 400 degrees until crust is golden brown.
Cover second pie with plastic wrap, then tin foil and put in freezer for another meal.
NOTE: you can make just one pie, halve the ingredients.
I make two because the pie crust mix makes enough for two and this is labor intensive enough that doing two at once saves time and gives me a freezer meal for another time that is already prepared.