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Pheasant Pot Pies
Pillsbury Pie Crust – 2
2 cups diced, cooked pheasant meat
10 ounces frozen mixed vegetables
1/3 cup milk
1 can cream of chicken soup
1 Tsp pepper
Place 1 pie crust on bottom of pie pan.
Mix all other ingredients.
Pour into pan.
Cover with second pie crust.
Cut small slits in top.
Wrap edges of crust with foil to prevent burning.
Bake at 400 degrees for 45 to 50 minutes.
Removing the foil 10 minutes before done.
- Hath -
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