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Ingredients

• 1 2-1/2- to 3-pound  pheasant or whole broiler-fryer chicken
• 3 cups  water
• 1 medium  onion, cut into wedges
• 1 stalk  celery, cut up
• 3   bay leaves
• 6   peppercorns
• 1 teaspoon  dried marjoram or oregano, crushed
• 1/2 teaspoon  salt
• 1/2 teaspoon  dried sage, crushed, or poultry seasoning
• 3/4 cup  dry white wine or chicken broth
• 1 15-ounce package  rolled refrigerated unbaked piecrust (2 crusts)
• 1/3 cup  all-purpose flour
• 1 cup  whipping cream
• 2   egg yolks, lightly beaten
• 4 cups  quartered fresh cremini mushrooms
• 2 small  yellow summer squash or zucchini, halved lengthwise and thinly sliced (2 cups)
• 1 9-ounce package  frozen artichoke hearts, thawed and halved
• 1   egg, lightly beaten
• 1 tablespoon  water

Description

Mushroom, Squash, And Artichokes Fill These Mini Main-dish Casseroles.

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