1 (3-4 lb.) pheasant
1 bay leaf
1 stalk celery
6 peppercorns
1 tbsp. salt
1/2 c. butter
1/2 c. flour
1 c. light cream
1/8 tsp. pepper
1/4 tsp. salt
1 (1 lb.) can pearl onions
1 (4 oz.) can sliced mushrooms
1 pkg. frozen peas
2 canned pimentos, sliced
1 box pastry mix

Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns, and 1 tablespoon salt. Bring to boil. Cover and cook over low heat 2-3 hours or until pheasant is tender. Remove meat from bones; strain broth. Melt butter in saucepan; add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper, and salt. Cook, stirring, until thickened. Arrange pheasant pieces, onions, mushrooms, peas, and pimentos in a 2 quart casserole. Add sauce to within 1 inch of top. Prepare pastry mix. Cut pastry circle 1/2 inch larger than casserole and place over pheasant mixture, turning edge of pastry under and pressing to casserole with fork or spoon. Garnish top with leaf- shaped pastry cutouts and acorns made by attaching a pastry circle to a filbert with a clove. Bake in a preheated 450 degree oven 15 minutes or until crust is golden brown. Serves 4-6.