Pheasant and Leek Pot Pie Recipe | Saveur

Name: 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

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Pheasant and leek pot pie is primo comfort food bringing together a meaty, creamy filling under an ultra-flaky crust.

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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