Last Updated on December 5, 2020 by Ellen Christian
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You are going to love this Venison Pot Pie recipe! It’s a family favorite. Try this easy venison meat pie the next time you have wild game to use up.
Because we live in the country, we usually have a friend that gifts us venison each year. If you do as well, have you tried my Ground Venison Stir Fry recipe yet?
Venison Pot Pie Recipe
There are lots of different ways to make a pot pie. It really all depends on what you have on hand and how much time you want to spend making it.
What you really have is a top and bottom pie crust, gravy or sauce of some sort, venison meat, and vegetables. Change it up based on what you have on hand.
This recipe uses ground venison because that’s what we end up having the most. But, if you have venison stew meat, that would work in this recipe as well.
And, if you are serving this to people who aren’t familiar with the taste of wild game, you can easily cut this half and half with ground beef or ground pork.
Venison pot pie with biscuits
I really hate making pie crust. Most of the time, I use the pre-made pie crusts from the refrigerated section of the grocery store. But, if you want to make your own, you really need to invest in a good rolling pin.
Another easy way to save time when making this is to make this venison pot pie recipe with biscuits on top. Then, all you need is a bottom crust and a batch of biscuits.
If you want to make a pie crust, you can certainly do that as well.
Tips for making mini pot pies
I love making mini pot pies instead of a full-size pie. All you really need is a muffin pan and a biscuit cutter to make the top and bottom crust.
Or, you can cut out the bottom crust and put a biscuit on top if you prefer. Use pre-made biscuits or make your own from scratch.
How to make venison pot pie
- Cook the venison.
- Add the vegetables and spices and simmer until done.
- Prepare the crust and cut bottom and top crusts using a biscuit cutter.
- Place the bottom crust in and press over the top of the muffin pan.
- Spoon in the venison and vegetable mixture.
- Top with another crust.
- Brush egg whites on top.
- Cut two small slits in the top.
What are the best vegetables for venison pot pie?
I generally use whatever we have leftover in the freezer. This time, the recipe includes peas, diced carrots, and diced potatoes.
You could easily cut the carbs a bit and use another vegetable instead of the potatoes. Broccoli and green beans are both very good in a pot pie.
Can I substitute another meat?
Yes, if you don’t have venison, you can easily use ground beef or traditional stew meat. Or, you can substitute ground chicken or turkey instead. Just modify it to what you have on hand.
If you don’t have a hunter to share with you, did you know that you can order venison online?
How can I store leftovers?
Keep your leftovers in a covered container in the refrigerator for 3 to5 days. If you want to store them for longer than that, you can freeze each individual mini venison pot pie in a freezer bag.
Then, allow it to defrost overnight in the refrigerator. Reheat this in the oven or in the microwave.
More easy entree recipes
Sweet potato shepherd’s pie is everything you love about your comfort food favorite with a creamy sweet potato topping. Try this easy recipe today.
Are you looking for leftover pot roast ideas? I love making a big pot roast in our slow cooker or Instant Pot, but then I have a refrigerator full of leftovers that I need to use up. I like having a few easy dinner ideas on hand for those busy nights
- ½ lb venison burger
- 1 envelop onion soup mix
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup chopped celery
- 2 medium diced potatoes
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 2 tsp parsley
- 1 tbsp Worcestershire
- 2 cups water
- 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.
- Roll out pastry 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 an 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.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.