1. Preheat oven to 375 degrees F.

2. In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet, shred, and set aside—drain skillet of excess oil.

3. Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes. Stir in the flour and brown for another 1-2 minutes.

4. Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer. Add in the chopped carrots, celery, broccoli, dried sage, and dried thyme. Simmer for 10-15 minutes or until thickened, and the vegetables start to soften.

5. Add in the shredded pheasant breasts.

6. Grease a large pie plate, and transfer the pot pie filling to the pie plate.

7. Remove the sheet of puff pastry from the packaging, and roll out into a large square, or large enough to cover the entire top of the pie plate.

8. Fold up any hanging edges and pinch together – no need to be perfect! Whisk one egg and brush over the entire puff pastry crust. Cut four slits into the top of the puff pastry.

9. Place the pie plate onto a baking sheet to catch any spillover while baking, and bake on a low rack for 30-35 minutes or until golden brown.

10. Remove from oven, let cool for 5 minutes, then serve.