Pop this pie into the oven when you want home-cooking aromas wafting throughout the house.

• Preheat oven to 400°F. Butter a baking dish.

• Cut breast meat into 1-inch-thick strips and dredge in the seasoned flour. Heat the oil in a large skillet and add the breast meat. Sauté quickly for about 2 or 3 minutes. Do not crowd the pan. Set aside.

• Place the cubed ham on the bottom of the greased baking pan. Sprinkle the parsley, green onions, and mushrooms over the ham. Add the pheasant. Heat the brandy and chicken broth over high heat until bubbly, pour over all. Add the sprigs of thyme and season to taste with salt and pepper.

• Cut puff pastry to fit over the top of the baking dish. Cut 2 slits on the top. Bake for 20 minutes, then lower heat to 350°F and bake another 15 to 20 minutes, until pastry is nicely browned. If pastry begins to brown too quickly, cover with parchment paper.

Toppings for Pot Pies

The traditional pot pie is topped with pie pastry crust. A shepherd's pie usually has a mashed potato crust. Pastries like phyllo and puff pastry bake quickly and are flaky golden brown and pretty. Dough can be dolloped on the hot mixture, too. Try the Buttermilk Biscuits (page 260) or Dropped Herbed Rolls (page 260) for a delicious topping, too.