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

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

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