Do you want to add a little adventure and unique flavor to your cooking routine? If so, Campfire Pheasant Pot Pie with Mushrooms and Leeks is the perfect recipe for you! This hearty dish is full of flavor and packs enough protein for an enjoyable outdoor meal. It’s easy to prepare, making it great for a camping trip lunch, or dinner. Even better—it doesn’t take long over an open campfire. Plus, with its nice blend of mushrooms and leeks artfully arranged in creamy pheasant gravy and topped with a succulent crust, your fellow campers are sure to be delighted by this savory dinner delight!
This pheasant pot pie is camp-perfect. You’ll love how easy it is, with everything cooked in just one pot – a Dutch Oven. First, sauté mushrooms and leeks to get those amazing flavors going. Then, add broth, herbs, potatoes, and cream for a seriously decadent filling. And the best part? Top it all off with puff pastry and bake it right in the same Dutch Oven. Don’t worry if you’re new to cooking with a Dutch Oven, I’ve got you covered with tips and tricks in this article. Get ready to impress your camping crew with this mouthwatering dish!
Ingredients for Pheasant Pot Pie
- Pheasant
- Mushrooms
- Leeks
- White Wine
- Chicken Broth
- Butter
- Flour
- Heavy Cream
- Thyme
- Salt and Pepper
- Frozen Puff Pastry
- Egg
Pheasant may be a new protein for you to cook with, but believe me it is delicious! The taste of pheasant can be described as rich, flavorful, and slightly gamey. It’s often compared to chicken, but with a more robust and distinct flavor.
The specific taste of pheasant can vary depending on factors such as the bird’s diet, age, and how it’s prepared. Younger pheasants are generally more tender and have a milder flavor compared to older birds.
Pheasant Pot Pie FAQ
- What can I substitute for if I do not have pheasant meat?
For this recipe, I would substitute turkey for the pheasant. Turkey is somewhat richer and earthier than chicken and most closely mirrors the taste of pheasant. Additionally, in the fall, after Thanksgiving, there is always leftover turkey around! - Can I make this recipe at home?
Absolutely. Change out the cast-iron Dutch oven that you would use at camp for an enamel-coated Dutch oven or baking dish. Then, bake the pot pie uncovered for 30 minutes at 400 degrees F. - How do I make this recipe dairy-free?
To make this dish dairy-free, simply substitute coconut cream for the heavy cream listed in the recipe.
This Pheasant Pot Pie with Mushrooms and Leeks will make a hearty and comforting campfire meal, and the puff pastry adds a touch of elegance to your outdoor cooking experience. Enjoy your meal in the great outdoors! And don’t forget to post a photo or video of your creation!
Campfire Pheasant Pot Pie with Mushrooms and Leeks
Equipment
- Dutch Oven
Ingredients
- 2 cups pheasant cooked and shredded
- 1 cup Russet or yellow potato peeled, diced and par-boiled
- 4 tbsp butter divided
- 8 oz cremini mushrooms sliced
- 4 tbsp white wine divided
- 1 -2 leeks thinly sliced
- 1 tbsp thyme chopped
- 2 tbsp flour
- 1 1/2 cups chicken stock
- 1/4 cup heavy cream
- salt and pepper
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
Instructions
- Prepare the campfire with a sturdy grate or a grill for cooking. You'll need a strong, stable fire with a consistent heat source.
- Heat 2 tbsp of butter in Dutch Oven. Add 1/2 the mushrooms. Sprinkle with salt and cook until slightly browned. Add wine and cook until the wine is completely absorbed. Remove from pot and set aside. Repeat the process for the second batch of mushrooms and also set aside.
- Heat second 2 tbsps of butter in Dutch Oven. Add the leeks, season with salt, and cook until tender, about 3 minutes. Add in potatoes and the mushrooms. Sprinkle mixture with flour and stir until vegetables are evenly coated. Add pheasant, thyme, chicken broth, and cream. Bring to a simmer and cook for 15 – 20 minutes over the coldest part of the fire.
- While the filling is simmering, roll out the pastry and cut it into circles or squares that are large enough to cover the campfire pot.
- Remove the Dutch Oven from the fire. Place the puff pastry circles or squares on top of the filling, covering completely. Brush with egg wash. Cover with lid and add embers to lid. Bake for 15 – 20 minutes or until the puff pastry is golden brown and puffed up, and the filling is hot and bubbly.
- Carefully remove the skillet from the campfire. Allow to cool for 5-10 minutes before serving. Garnish with fresh thyme.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
