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Phone 402-640-3266

E-Mail Us

OutdoorsmenProductions@hartel.net

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Outdoorsmen Productions LLC
www.outdoorsmenproductions.com

Gary Howey

INDUCTED INTO THE
”NATIONAL FRESHWATER FISHING
HALL OF FAME” IN 2017

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Pheasant Pot Pie

Ingredients:

  • 1 pkg. Refrigerated Pie Crusts
  • 1 Can Cream of Chicken Soup
  • 1 1/2 c. Cooked Pheasant Cubed
  • 1/2 pkg. Frozen Mixed Vegetables
  • 1 Can Hy-Vee Cream of Mushroom Soup
  • 1t. Dried Parsley
  • 1/2 t. Pepper
  • 1/2 t. Thyme

Instructions:

Preheat oven to 350 degrees. Put frozen vegetables into a small pan of water and cook for 3-5 minutes. Save 1/4 cup of water and add the remaining ingredients and heat thoroughly. Pour mixture into 9″ pie crust. Cover the top with the pie crust. Seal the edges. Bake for 20-30 minutes until crust is golden brown.

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