Ingredients:
16 Deboned Dove Breast
1 12 ounce bag of frozen Corn
1 12 ounce bag of peas and carrot mix
2 white onions chopped and diced
10 gloves garlic minced
4 stalks of celery finely chopped
3 tablesspoons fresh thyme
2 quarts heavy cream
½ lb butter
12 ounces white cheddar cheese
8 ounces white wine ( chardonnay)
12 slices cooked bacon chopped
1 Pillsbury pastry dough
Directions:
In an open fire well lit charcoal bed, sweat down thyme, garlic, onions with the white wine.Throw in the frozen corn/peas/carrots and chopped bacon. Simmer until vegetables thaw and marry in with white wine.
Lightly salt and pepper the deboned dove breast and put the dove in with the vegetable mix.
Add half pound butter to the cast iron. Once the dove are grilled and cooked to
liking stir in the 12 ounces of white cheddar cheese and heavy cream.
Simmer the pot pie filling for 45 min to an hour until the heavy cream thickened up and has a nice consistent texture.
Roll out the Pillsbury dough evenly place it over the pot pie filling, lightly brush the top with butter and place the cast iron lid back on top of the pot pie
Once lid is on place some coals on the top lid.
Wait 5 minutes with the coals being on the lid and then removed the coals and top lid of the cast iron.
Enjoy.
