Pheasant (or Chicken or Turkey) Pot Pie

I'm writing this recipe up with pheasant as the starring meat, because it was a huge hit at our annual game dinner last year, but really, you could use any sort of fowl -- chicken or turkey would be great.   It's also a great way to use leftovers.

4 tablespoons olive oil
3 tablespoons all purpose flour
1 large onion, diced
2 -3 garlic cloves, minced
2 large celery stalks, diced
2 large carrots, diced
1/2 cup frozen peas
1 cup diced mushrooms (optional)
zest of 1 lemon (this is  the key to the whole recipe -- trust me, it makes it taste so special!)
1/4 cup white wine
16 ounces of chicken broth
1 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp thyme
1/2 tsp rosemary
2 cups of shredded pheasant, chicken or turkey
2 pre-made pie doughs (you can make your own if you desire, but it's a lot of work for not a lot of return -- the pre-made pie doughs are really good quality these days.

In a large skillet, heat 3 tablespoons of olive oil and over medium heat, saute all your veggies except for the peas until they are soft and translucent.   Add the salt to them right away, as it will draw out the moisture and aid in cooking, and add the lemon zest as well so it will cook and mellow.  When they are soft, add another tablespoon of olive oil and sprinkle in the flour.   Stir this around and cook it for 3-4 minutes, until the flour is lightly toasted and you cook out the "rawness" of it.

Keeping the heat on medium, add in the wine, whisking as you pour so that it blends into the flour and veggie mix without any lumps.   Once the wine has almost completely evaporated, add in the chicken broth, either homemade (http://judyfoodislove.blogspot.com/2013/10/broths.html) or a low sodium variety, and whisk it to dissolve any lumps.   Once the broth starts to bubble, reduce the heat to low, and add the rest of the herbs and the meat.   Stir it all together until the broth and flour become like a gravy and then turn off the heat.   Add the peas, and stir them in gently.

Now you can either take individual sized ramekins, or a larger one, big enough to hold all the meat.   Coat the bottom with non-stick cooking spray and pour in the meat and veggie mixture ( you can put a crust on the bottom if you want, but it's really not necessary).   Then cover with the pie crust, cutting to the appropriate size, and brushing it with some beaten egg so it browns nicely.

Place in a 350 degree oven and cook until the crust is nicely browned -- 12-15 minutes for small ones, about 30 minutes for a large one.   Let it sit for a few minutes before serving and then enjoy!