Venison Pot Pie

Venison Pot Pie

Pot pie is one of the most popular comfort foods ever. It’s been around since before the 16th Century, so anything that lasts that long must be well loved.

Pot pies vary by country and time frame. In earlier years they were called meat pies. The ancient Romans had their own special meat pie. If you’re squeamish, don’t read the next sentence! They would fill the pie with live birds–yes, live birds and the birds would sometimes fly out when the pie was cut. GROSS!

A Scottish writer, Fynes Morison, wrote that the British particularly loved deer meat “which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom.”

A pasty would look similar to a fried apple pie on the outside, but would be filled with meat and possibly veggies of various sorts and/or a gravy.

Anyway, now that you’ve had a short history lesson, take a gander at my Venison Pot Pie recipe–live birds not included!

This recipe is for two pies, so if you only want to make one pie, just cut all of the ingredients in half.

Venison Pot Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 Pies - 16 Pieces

Serving Size: 1 Piece

Calories per serving: 494

Fat per serving: 30.7g

Venison Pot Pie

Ingredients

  • 1 lb of venison, ground
  • 10.5 oz. cream or celery
  • 21 oz. cream of chicken soup
  • 4 cups frozen veggies
  • 4 cups of water
  • 2 pie crusts (2 tops and 2 bottoms)
  • For homemade pie crust you'll need the following ingredients:
  • 5 cups all-purpose flour
  • 1/2 tsp. of salt
  • 1/2 cup vegetable shortening
  • 24 Tbsp. of butter
  • 1/2 - 3/4 of a cup of ice water
  • 1 egg white

Instructions

  1. First, add the veggies to a kettle and then add the water and cook on medium-high heat for about 15 minutes. Then drain the excess water.
  2. At the same time the veggies are cooking, fry the ground venison burger in a pan on medium-high heat until done, which should be about 10 minutes. Remove any excess grease from the meat.
  3. Turn the heat off and add the cream of celery, the cream of chicken soup, and the veggies to the ground venison burger and mix well.
  4. Now make the pie dough or if you bought your pie dough get it ready for the pie dishes. You'll need two 9" pie pans.
  5. If your dough is store bought, assemble the pies according to the package of dough.
  6. Fill each pie with 3 1/2 cups of meat and veggies. Add the top pie crust, crimp the crusts together, and brush coat it with a layer of egg white. Then bake according to the directions of the pie crust package.
  7. To make homemade pie crust:
  8. Sift the flour, salt, and sugar and add the shortening.
  9. Break the shortening into the dry mixture with a pastry cutter, a fork or your hands.
  10. Then do the same with cold butter.
  11. Mix this well with the pastry cutter, or whatever, until it's crumbly--like really coarse cornmeal.
  12. Then add ice water--a small portion at a time. You'll be safe to start with 1/2 cup at first. Then add more as needed.
  13. Once the dough forms a ball, divide into four pieces.
  14. Flatten each piece of dough on some lightly floured plastic wrap, wax paper or aluminum foil and then place it in the fridge for around 20 minutes or so.
  15. Then lightly flour a cutting board and with your dough roller, roll each piece of dough to at least 10" and place two of the crusts into the bottom of the pie pans.
  16. Poke the crust with a fork so the dough can release any air bubbles as it's baking.
  17. Put 3 1/2 cups of meat and veggie mixture in each pie shell.
  18. Place the top crusts on the pies and crimp the two pieces of dough together so that it forms a seal.
  19. Take a knife and cut a pattern of slits in the top of the pie--about 6-9 small slits. Then brush the tops with the egg white.
  20. Place them in the oven at 425°F for about 20 minutes or until golden brown.
http://www.deerrecipes.online/venison-pot-pie/

Let the Venison Pot Pies cool for about 5 minutes before cutting. If not, the insides will want to ooze out. It’s still going to ooze out after cooling, but it won’t be as bad. Then cut the pie into quarters, and then cut it again, which will give each pie 8 pieces.

Let’s be honest, though, you are probably going to eat more than one little ol’ piece of pie 🙂 so if you do, you need to double to nutrition facts below.

This is a meal in itself–no sides needed, but it does go great with mashed potatoes.

The nutritional information below is for Venison Pot Pies made with my homemade pie dough. If you use a store bought pie dough you’ll need to recalculate the nutrition facts. I like to use Calorie Count, but there are lots of options to choose from.

Please take a look at our Venison Pot Pie slideshow…

The good, the bad and the delicious…

  • Venison Pot Pies are low in sugar and high in vitamin A.
  • They are also, unfortunately, high in saturated fat.

Venison Pot Pie Nutrition Facts

Nutrition Grade: C

Yields: 16 Slices Serving Size: 1 Slice
Calories 494 Calories from Fat 276
% Daily Value
 Total Fat 30.7g 47%
 Saturated Fat 16.1g 81%
 Trans Fat 0.0g
 Cholesterol 63mg 21%
 Sodium 485mg 20%
 Potassium 173mg 5%
 Total Carbohydrates 40.8g 14%
 Dietary Fiber 3.0g 12%
 Sugars 3.2g
 Protein 13.5g
Vitamin A 53%
Vitamin C 3%
Calcium 5%
Iron 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this dish more diet-friendly…

  • Use fat-free or low-fat and low-sodium cream of celery and cream of chicken soup.
  • Use a butter alternative, but FYI I’ve never done this with pie dough so I’m not sure it will turn out well. If you try it please let me know if it works.
  • Use less butter and shortening in the pie dough. You could cut it by half, but I wouldn’t cut it any farther. This will definitely alter the taste.

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4 thoughts on “Venison Pot Pie

  1. I’m there with you…GROSS on the live birds! Your blog is surely worth a read. I’m lucky I found it. My husband hunts and I am never sure what to do with all of the meat. Thanks for publishing these recipes. I plan to make this pie for dinner today.

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