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two cups chicken broth one pound pheasant, cut into bite-size pieces one cup chopped carrots one/two cup chopped celery one (about fifteen ounce) can, peas (Recipes by ingridients peas) drained one third cup salted butter one/two yellow onion, chopped one third cup all-purpose flourtwo/about three cup milk one teaspoon salt one teaspoon dried rosemary one/two teaspoon ground black pepper one/two teaspoon dried sage one/two teaspoon ground celery seed two about nine-inch refrigerated pie crusts one egg white, beaten . Pheasant Pot Pie.
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