Venison Pot Pie Recipe
This hearty and comforting Venison Pot Pie recipe is the perfect way to switch up your dinner routine filled with wholesome vegetables.
Venison Mini Pot Pies
Hunting season is in full swing and what better way to use up some of that good venison ground meat than with a Venison Pot Pie recipe?
Are you tired of the same old boring pot pie recipe?
Do you crave a comforting and flavorful dish that will leave you wanting more?
Our Venison Pot Pie Recipe is here to save the day!
This easy and delicious recipe is perfectly seasoned and packed with flavors.
Whether you’re a seasoned venison lover or just looking to try something new, this dish is sure to impress.
This hearty and comforting dish is the perfect way to switch up your dinner routine.
Why You Will Love This Recipe
- Our Venison Pot Pie Recipe is easy to make and full of unique flavors
- This dish is perfect for anyone craving a comforting and hearty meal
- Impress your family and friends with this unique twist on a classic pot pie recipe
Serves: 5
Prep Time: 10 minutes
Cook Time: 15 minutes
Bake Time: 25 to 30 minutes
What’s Needed
- Venison burger
- Onion soup mix
- Frozen peas
- Diced carrots
- Chopped celery
- Diced potatoes
- Salt
- Pepper
- Garlic powder
- Thyme
- Parsley
- Worcestershire
- Water
Crust Ingredients:
- Flour
- Shortening or butter
- Salt
- Water
- Egg white: to brown crust
For exact measurements, please see the printable recipe card below.
Additional Supplies:
- Mini pie pan
How to Make Venison Pot Pie Recipe
Brown venison.
Stir in spices, potatoes, carrots, celery, peas, onion soup mix, Worcestershire, and water.
Simmer covered until carrots are just tender, approximately 15 minutes.
Prepare crust; combine flour and salt. Cut in shortening OR butter using a pastry cutter or two knives (crisscrossing). Mix in water until the dough is easy to handle.
Roll dough. Use a round bowl or glass to cut circles equivalent to the size of the mini pie pan.
Roll each circle to spread out and create overlap for the pan.
Fill each pie with venison and vegetable mixture.
Top with crust and crimp sides. Spread the egg white onto the top. Slice 2-4 small slits in the top of the crust.
Bake at 375° for 25-30 minutes or until the crust is cooked and golden.
Tips and Tricks
First, always remember to preheat your oven.
Second, don’t be afraid to experiment with the recipe.
Try different veggies, spices, or even meats (although we think venison is the star of the show, of course).
And most importantly, enjoy the process. Cooking should be a joyful and fulfilling experience, not a stressful one.
So go ahead, whip up another batch of Venison Pot Pie. Share it with your neighbors or keep it all to yourself.
Put your own spin on it or stick to the tried-and-true.
No matter what, know that you have the power to create something delicious and satisfying.
And maybe, just maybe, you’ll discover your new favorite recipe.
More Recipes For You
Printable Recipe Card and Nutritional Values
Venison Mini Pot Pie Recipe
This hearty and comforting Venison Pot Pie recipe is the perfect way to switch up your dinner routine filled with wholesome vegetables.
Ingredients
- 1 1⁄2 lb venison burger
- 1 envelop onion soup mix
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup chopped celery
- 2 medium diced potatoes
- 1⁄2 tsp salt
- 1⁄2 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 2 tsp parsley
- 1 tbsp worchestershire
- 2 cups water
Crust Ingredients:
- 2 cups flour
- 2/3 cup shortening or butter
- 1 tsp salt
- 5-6 tbsp water
- Egg white: to brown crust
Additional Supplies:
- Mini pie pan
Instructions
- Brown venison.
- Stir in spices, potatoes, carrots, celery, peas, onion soup mix, worchestershire, and water.
- Simmer covered until carrots are just tender, approximately 15 minutes.
- Prepare crust; combine flour and salt. Cut in shortening OR butter using a pastry cutter or two
knives (criss crossing). Mix in water until dough is easy to handle. - Roll dough. Use a round bowl or glass to cut circles equivalent to the size of the mini pie pan.
- Roll each circle to spread out and create overlap for the pan.
- Fill each pie with venison and vegetable mixture.
- Top with crust and crimp sides. Spread the egg white onto the top. Slice 2-4 small slits in the
top of the crust. - Bake at 375° for 25-30 minutes or until crust is cooked and golden.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 957Total Fat 54gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 29gCholesterol 132mgSodium 1611mgCarbohydrates 85gFiber 8gSugar 11gProtein 33g
Can I use a different type of meat instead of venison for this recipe?
Absolutely! While the recipe is specifically designed for venison, you can easily substitute it with beef, chicken, or even pork. However, keep in mind that the flavors might vary slightly, but it will still be delicious!
Can I freeze the Venison Pot Pie for later?
Absolutely! The Venison Pot Pie freezes beautifully. Once the pie has cooled completely, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it in the oven until heated through.
Conclusion
Our recipe may seem like a game-changer for homestyle comfort food, but let’s be honest: we knew it was all along.
The combination of savory venison filling and flaky pie crust was destined for greatness.
It’s the perfect fusion of comfort and class, hearty and refined.
And the best part? It’s so easy to make that you could do it in your sleep.
We hope that you’ve enjoyed this recipe as much as we have.
Maybe you’ve even made it for a special occasion or shared it with loved ones.
Maybe you’ve kicked your feet up and eaten an entire pot pie by yourself (no judgment here!).
Whatever the case may be, we’re glad that you’ve joined us on this culinary adventure.
Be sure to follow us on Pinterest and PIN IT FOR LATER!
