Do you want to add a little adventure and unique flavor to your cooking routine? If so, 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 an autumn lunch or dinner. Even better—it doesn’t take long to pull together. With a nice blend of mushrooms and leeks artfully arranged in creamy pheasant gravy and topped with a succulent puff pastry crust, your friends and family will surely be delighted by this savory dish!
This pheasant pot pie is the perfect fall dish. You’ll love how easy it is, with everything cooked in just one pot – a cast iron skillet. 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 pan.
Of course, if you want to be a little extra fancy, you can always serve this pot pie in individual cast iron pans.
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 and turkey but with a more robust and distinct game 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. Freshness also matters, as fresher birds will have better flavor and texture.
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, there is always leftover turkey around in the fall, after Thanksgiving! - Can I make this pot pie ahead of time?
If you need to save a little time, you can make the filling up to 2 days in advance. Store chilled in an airtight container and then re-heat before adding the puff pastry. - How do I make this recipe in the mini cast iron pans?
It’s easy! Start with making the filling in a large pan and then dividing it between the smaller serving dishes. You can also use individual ramekins instead of cast iron. Really it’s whatever you have available! - 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
- 12-inch Cast Iron Skillet
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
- Preheat oven to 400 degrees F.
- Heat 2 tbsp of butter in the cast iron skillet. 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 pan and set aside. Repeat the process for the second batch of mushrooms and also set aside.
- Heat second 2 tbsps of butter in the skillet. 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 low heat.
- While the filling simmers, roll out the pastry and cut it into a circle (or circles) big enough to cover your pan (or pans).
- Remove the skillet from heat. Top with puff pastry. Brush with egg wash. 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 oven. 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.
