Pheasant and Leek Pot Pie Recipe | Saveur

Ingredients

• 2 whole pheasants (2–2½ lb. each)
• ¼ cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium leeks, cleaned (scraps reserved), halved lengthwise, and cut into 1-in. pieces
• 1 medium yellow onion, coarsely chopped, scraps reserved
• 4 Tbsp. unsalted butter
• 10 cremini mushrooms, stems removed and reserved, caps quartered
• 4 garlic cloves, finely chopped
• ¼ cup all-purpose flour, plus more
• 1½ cups coarsely chopped parsley leaves, divided
• 2 Tbsp. thyme leaves
• 1 Tbsp. Dijon mustard
• 6 bay leaves
• 2 cups heavy cream
• 1¼ cups all-purpose flour, plus more for dusting
• 1 Tbsp. thyme leaves
• ¼ tsp. fine salt
• ¼ tsp. sugar
• 8 Tbsp. unsalted butter, cubed and chilled
• 1 large egg
• 1 Tbsp. heavy cream
• Flaky salt