Steve Grooms’ Pheasant Dumpling Pie
(A house specialty at Steve’s faux B & B, Grooms Rooms)
Pheasant (or Chicken) Dumpling Pie
6-8 chicken thighs (or meat of 2 pheasants)
4½ c water
6 carrots, sliced
4 onions, quartered
1 bay leaf
water or chicken stock
1 large sweet onion, chopped
½ c butter
2 pods pimiento, chopped
8 tbsp flour
½ c whipping cream
1 pkg chopped frozen broccoli
1 pkg Pillsbury biscuit dough
packaged pie crust mix
Put water in pot and add chicken pieces, carrots, 4 onions, peppercorns and bay leaf. Bring to boil and then simmer, covered, until chicken is tender (about 20-30 minutes). Cool the chicken. Bone it and cut the meat in bite-size pieces. Strain the broth, reserving 4 c (add chicken stock if necessary). Remove bay leaf. Reserve pheasant and vegetables.
Brown the single onion in butter. Add pimiento. Stir in the flour and reserved broth, plus cream. Stir this white sauce until it thickens. Season to taste with salt and pepper.
Oil a 3-quart casserole. Layer broccoli on bottom, adding chicken and vegetables over that. Pour in white sauce. Cut biscuit dough cylinders into quarters and spread them around on top. Make pie crust (double thick) and press that over the top. Slash for steam. Bake at 400F. for 40 minutes.
(I run out of room with this recipe, so sometimes I leave out the dumplings)