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–+ servings
Three apple pies on a cooling rack.

Venison Mini Pot Pie Recipe

Mary
This hearty and comforting Venison Pot Pie recipe is the perfect way to switch up your dinner routine filled with wholesome vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 5
Calories 957 kcal

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.
    Venison mini pot pies recipe.

Nutrition

Serving: 1gCalories: 957kcalCarbohydrates: 85gProtein: 33gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 29gCholesterol: 132mgSodium: 1611mgFiber: 8gSugar: 11g
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