Lake  Lyle

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The Lake Lyle  Pheasant Pot Pies Page

This recipe came to us from our good friends, the Longstreets.  Naturally their recipe didn’t have quite enough stuff …. SO I added a couple ( dozen ).

 Important Update - this recipe has officially been superseded by The Lake Lyle  Pheasant Pot Pies II.  The contents of this recipe are intended for historical purposes only.

Enough yacking.. Let’s cook, let’s eat…..  

Lay out all the needed supplies;

1 – Papa’s Dough                  Aluminum Containers           

4 – Spuds                               Green Peppers

1 – Carrots (Shredded )         Frozen Corn

2 – Onions ( diced )                Frozen Peas

1 – Red onion ( diced )          String Beans

1 – Mushrooms                      Water Chestnuts

2 – Pearl Onions                     Celery ( diced )

1 – Broccoli                            Cheese ( Shredded )

Salt & Peppa                           Flour

Step 01 – Start with a ball of Pappy’s pre-made dough.

Step 02 – Roll the dough out.

Step 03 – Carefully lay rolled-out dough into a pie tin.

Step 04 – Pinch off excess dough and re-work it for addition tins. Spray a little PAM oil on them, cover with plastic wrap, and freeze til ready to use.

Step 05 – Here are the items needing cut up.

Step 06 – here is the gravy mix.  I use Chicken broth in place of water.

Step 07 – Lay all the supplies out.

Step 08 – Don’t forget the gray and boned pheasant.  We are ready!

Step 09 – Just make your rounds and begin fillin.  Top off with gray mix and cheese.

Step 10 – Seal’em up.  You can use either dough or mix up some thick Bisquick and cover.

Step 11 – We are looking good!

Step 12 – Make up a Pheasant Pot Pie label, wrap pies with plastic and insert label.  Freeze until ready to eat.

Step 13 – Bake in pre-heated oven @ 400 for 1 hour or until crust is golden brown.

Just eat  it