Make Something Monday: Pheasant Fold-Over Pie

Ever since Rich brought home 42 pheasants from a pheasant hunt, I've been having to come up with ways to prepare them. The pheasants have already been cleaned and all that's left of them is the breasts and legs. There are also 3 packaged up per freezer bag, so I just defrost them one freezer bag full at a time. Then I rinse them off and remove any other feathers/BB's that I find and boil them. After they're cooked, I shred the meat and stick it in the fridge until I figure out how I want to serve it. I've tried several recipes and one of the favorites is this recipe that I took from a Creamy Beef Fold-Over Pie recipe that I got from Alexis at Running Away? I'll Help You Pack!

Pheasant Fold-Over Pie

1-2 pheasants (meat cooked and shredded)

1 small onion, chopped (1/4 cup)

1 can (10 3/4 oz) condensed cream of chicken soup

1-1/2 cups frozen mixed vegetables, thawed, drained

1 Tablespoon ketchup

2 cups Bisquick mix

1/2 cup boiling water

1/4 cup shredded Cheddar cheese (1 oz.)

1. Move oven rack to lowest position; heat oven to 375 degrees. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, saute onion over medium-high heat for 5-7 minutes.

2. Stir soup, vegetables, ketchup and pheasant in with onions. Cook 3 to 4 minutes, stirring occasionally until heated through.

3. Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.

4. Spoon pheasant mixture over dough to within 2 inched of edge. Fold edge of dough up over beef mixture.

5. bake 24 to 27 minutes or until crust is golden brown. Top with cheese. bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.