Venison Pot Pie

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 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 MinutesYield: 2 Pies – 16 Pieces
Cook Time: 20 MinutesServing Size: 1 Piece
Total Time: 40 MinutesCalories Per Serving: 354

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)
  • 5 cups all-purpose flour
  • 1/2 tsp. of salt
  • 1/2 cup vegetable shortening
  • 1/2 cup of butter
  • 1/2 – 3/4 of a cup of ice water
  • 1 egg white

Instructions:

  1. First, add the veggies and water to a kettle and cook on medium-high heat for about 15 minutes and then drain the excess water.
  2. While the veggies are cooking, fry the ground venison burger in a pan on medium-high heat until done, which should be about 7 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. If you make your own dough, sift the flour, salt, and sugar and add the shortening.
  8. Break the shortening into the dry mixture with a pastry cutter, a fork, or your hands.
  9. Then do the same with cold butter.
  10. Mix this well until it’s crumbly–like really coarse cornmeal.
  11. 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.
  12. Once the dough forms a ball, divide it into four pieces.
  13. 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.
  14. 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.
  15. Poke the crust with a fork so the dough can release any air bubbles as it’s baking.
  16. Put 3 1/2 cups of meat and veggie mixture in each pie shell.
  17. Place the top crusts on the pies and crimp the two pieces of dough together so that it forms a seal.
  18. 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.
  19. Place them in the oven at 425°F for about 20 minutes or until golden brown.

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 MyFitnessPal.com. There are lots of options to choose from, but I have found it more accurate than any other option.

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The good, the bad, and the delicious…

  • Venison Pot Pies are low in sugar, high in protein, and has iron and vitamin A.
  • They are also, unfortunately, high in fat, cholesterol, and sodium.

See my tips below for making this a more diet-friendly recipe.

Venison Pot Pie Nutrition Facts

Yields: 16 SlicesServing Size: 1 Slice
Calories 354Calories from Fat: 41 
 % Daily Value
 Total Fat 16 g25%
 Saturated Fat 6 g32%
 Monounsaturated Fat 4 g 
 Polyunsaturated Fat 4 g 
 Trans Fat 0 g 
 Cholesterol 50 mg17%
 Sodium 553 mg23%
 Potassium 171 mg5%
 Total Carbohydrates 35 g12%
 Dietary Fiber 2 g8%
 Sugars 3 g 
 Protein 14 g 28%
 Vitamin A 16% Vitamin C 8%
 Calcium 2% Iron 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this dish more diet-friendly…

  • To help lower the cholesterol and fat use less fat in your ground venison burger. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious! Also, use fat-free or low-fat cream of celery and cream of chicken soup and use a butter alternative, but FYI I’ve never used a butter alternative with pie dough so I’m not sure it will turn out well. If you try it please let me know if it works. You could also 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.
  • To help lower the sodium use low sodium cream of celery and cream of chicken soup.
  • Whatever changes you make to your Venison Pot Pie, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit

Venison Pot Pie by DeerRecipes.online
Venison Pot Pie by DeerRecipes.online

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7 thoughts on “Venison Pot Pie”

  1. Pingback: Venison Pot Pie Recipe

  2. 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.

  3. They didn’t *eat* the live bird pies. It was like when ladies jump out of cakes in today’s day and age. It was meant as entertainment, not eating.

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