Skip to main content

Venison pot pie

Cooked pot pie on wooden cutting board

Venison pot pie

From Charlie M. in Traverse City. An easy version of a classic comfort-food favorite.

Ingredients

  • 1 pound ground venison
  • 2 cups milk of your choice (dairy, oat, almond, etc.)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 puff pastry sheet, thawed according to package directions
  • 1/3 cup flour
  • 1–2 cups frozen mixed vegetables
  • 1 egg, beaten

Instructions

1. Preheat the oven

Preheat the oven according to the puff pastry package directions.

2. Prepare the filling

In a large skillet over medium heat, cook the ground venison until browned and fully cooked. Season with thyme, rosemary, garlic powder, salt and black pepper.

3. Add the vegetables

Stir in the frozen vegetables and continue cooking until they are heated through and tender.

4. Create the creamy filling

Pour in the milk and stir to combine. Gradually sprinkle in the flour, stirring continuously to prevent lumps. Continue cooking until the mixture thickens to your desired consistency.

5. Assemble the pot pie

Transfer the venison filling to a pie dish or individual oven-safe serving dishes. Cover the top with puff pastry, trimming any excess pastry as needed. Use a fork to gently pierce several holes in the pastry to allow steam to escape.

6. Add the egg wash

Beat the egg and brush it evenly over the puff pastry. This will give the crust a beautiful, golden-brown finish.

7. Bake

Place the pot pie in the preheated oven and bake according to the puff pastry package directions, or until the pastry is puffed and golden brown.

8. Serve

Allow the pot pie to cool for a few minutes before serving. Enjoy warm!