Pheasant Pot Pie | MeatEater Cook

Ingredients

• 2½ cups pheasant or chicken stock
• 1 lb. boneless, skinless pheasant breasts
• 5 tbsp. unsalted butter
• 2 carrots, peeled and cut into ¼" dice
• 1 onion, peeled and cut into ¼" dice
• 2 stalks celery, cut into ¼" dice
• 1 tsp. kosher salt
• ⅓ cup AP flour
• ½ tsp. dried lavender
• 1 tbsp. fresh thyme, minced
• 1 lemon
• 2 large egg yolks
• ¼ cup heavy cream
• 1½ cup frozen green peas
• 2 pie crusts, see this recipe from Danielle Prewett