Deep Dish Pheasant Pie

• 2-3 cups cooked, cubed pheasant
• 1 10-oz. pkg. frozen peas and carrots
• 1 sm. onion, chopped
• 1 4-oz. can mushrooms, drained
• 1/4 cup butter or margarine 1/2 tsp. salt
• 1/4 tsp. sage
• 1/8 tsp. pepper
• 1 1/2 cups water
• 3/4 cup milk
• 1 chicken bouillon cube
• Pimento (optional)
• Parsley (optional)
• Pastry for double crust pie

Saute onion and mushrooms in butter in large skillet. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon cube. Cook and stir until mixture begins to thicken. Add frozen vegetables, pheasant, pimento, and parsley. Heat until mixture is quite thick and bubbly.

Place half of pie pastry into large deep dish pie plate and turn the hot mixture into dish. Place other half of pastry over top; flute edges; cut slits in top for team to escape. Bake 20-30 minutes at 400 degrees F. or until crust is golden brown.

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