Pheasant Pot Pie | MeatEater Cook

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

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