Pheasant Pot Pie

• 2 pheasants
• 4 cups water
• 1 medium onion, quartered
• 1 celery rib, quartered
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worchestershire sauce
• 1/8 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1 jar whole onions, drained
• 1 package (10 ounces) frozen peas
• 1 1/2 cups sliced carrots
• 1 jar (2 ounces) sliced pimentos, drained
• Pastry for a single-crust pie

In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables. Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.

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