Pheasant And Morel Potpie

Ingredients

• FOR THE PIECRUST:
• 3 cups flour
• Salt
• 5 tbsp. vegetable shortening
• 16 tbsp. chilled butter, cut into small pieces
• FOR THE FILLING:
• 1 2½–3 lb. cleaned pheasant, cut into pieces
• 4 cups rich Chicken Stock
• 2 bay leaves
• 1 oz. dried morels
• 2 russet potatoes, peeled and cut into large pieces
• 3 tbsp. butter
• 3 tbsp. flour
• Salt and freshly ground black pepper
• 1–2 cups pearl onions, blanched for a few minutes and peeled
• 1 cup fresh or frozen baby peas
• 1 egg, lightly beaten

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