2 ½ cups cubed cooked pheasant
2 cups peeled cubed red potatoes
1 ½ cups frozen peas and carrots
1 can condensed cream of mushroom soup
½ cup thinly sliced celery
½ cup chopped onion
½ cup chicken broth
½ teaspoon instant chicken bouillon granules
¼ teaspoon freshly ground pepper

Crust
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
½ cup margarine or butter, melted

Heat oven to 375F.  Spray 8-inch square baking dish with nonstick vegetable cooking spray.  Set aside.  In 12-inch nonstick skillet, combine filling ingredients.  Bring to a boil over medium-high heat.  Remove from heat.  Spoon filling evenly into prepared dish.  Set aside.

In medium mixing bowl, combine flour, baking powder and salt.  Add milk and margarine.  Stir with fork just until dry ingredients are moistened.  Spoon batter evenly over filling, spreading to edges.  Bake for 30 to 35 minutes, or until crust is golden brown.