Thick And Creamy Pheasant, Turkey, Or Chicken Pot Pie

Preparation

1. Preheat the Memphis Pellet Grill to 350 degrees F.
2. Prepare a double crust pastry recipe in advance. Divide the dough into two flat discs and refrigerate wrapped in plastic. It will be easier to roll out the dough if it rests in the fridge for at least an hour.
3. Heat olive oil in a large pot or quart size pan and sauté onions, carrots, corn and celery until the onions are translucent and the vegetables are softened. This will take approximately 10-15 minutes. Stir in the peas, thyme, poultry spice and parsley. Sauté for 2 or 3 more minutes. Remove from heat and set aside to cool.
4. Melt the butter in a medium sized saucepan and whisk in the flour to form a roux. Cook the roux while whisking for 2 minutes.
5. Slowly pour in the chicken stock while whisking continuously. Keep whisking over medium low heat while the sauce thickens; about 4 minutes.
6. Stir in the heavy cream. Salt and Pepper to taste.
7. Add the diced meat and sautéed vegetables. Mix well.
8. Remove from heat and allow the mixture to cool for 15-20 minutes while you roll out the pastry and prepare the pie dish.
9. Use a 10” deep dish pie plate. On a lightly floured surface, roll one of the pastry discs out into a circle 14” in diameter. Line the pie plate with the dough. Pour the cooled meat mixture into the bottom pie crust.
10. Roll out the second pastry disc into a 12” circle. Add the top pie crust then seal and flute the pie crust edges.
11. Pierce the pie crust top to allow air to escape.
12. Place on the lower rack of the Memphis, close the lid and bake for approximately 1 hour until the crust is golden brown. If you notice the edges of the crust are getting too brown towards the end of the baking time cover them with foil or an aluminum ring so they will not burn.
13. Cool on wire rack for 15 – 20 minutes before serving.