Pheasant Pot Pie | Bucks of Nebraska

Ingredients

• 2 pheasant breasts, bone-in (or 3-4 boneless thighs)
• 2 cups chicken broth
• 1 bay leaf
• 3 tbsp butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup frozen peas
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp garlic powder
• Kosher salt and black pepper to taste
• 1 sheet puff pastry, thawed (or homemade pie crust)
• 1 egg, beaten (for egg wash)