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Pheasant Pot Pie

Pheasant Pot Pie


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


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 pie crust. Seal the edges. Bake for 20-30 minutes until crust is golden brown.