Pheasant Potpie

Ingredients

• 2 dressed pheasants (2-1/2 pounds each)
• 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 Worcestershire sauce
• 1/8 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1 jar (16 oz.) whole onions, drained
• 1 package (10 ounces) frozen peas
• 1-1/2 cups sliced carrots
• 1 jar (2 oz.) sliced pimientos, drained
• 1/4 cup minced fresh parsley
• Pastry for single-crust pie