venison pot pie recipe

Written ByJenny Smyth Posted on
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The Best venison pot pie recipe

I’ve always been a fan of hearty, comforting dishes that warm the soul, and venison pot pie is one of my absolute favorites. It’s a classic recipe that never goes out of style, and for good reason – it’s a perfect blend of tender, flavorful meat and rich, savory filling. The key to this recipe is in the technique: using a flaky pastry crust to encase the juicy venison and vegetables is a game-changer.

It’s a technique that requires patience and practice, but trust me, it’s worth it. My family loves when I make this recipe – it’s a special treat we reserve for special occasions or just a cozy night in. And the best part?

It’s surprisingly healthy considering how rich it tastes! The venison provides lean protein, while the vegetables add fiber and nutrients. Plus, using a homemade pastry crust makes it feel like a real treat rather than a guilty pleasure.

I’ve tweaked this recipe over the years to make it my own, but the core ingredients remain the same: tender venison, sweet carrots, and onions all wrapped up in a flaky pastry blanket. It’s a recipe that never fails to impress – whether I’m serving it at home or taking it to a potluck dinner. My kids love helping me make the pastry from scratch (they get to use their fingers to mix in the butter!)

, and my husband can’t get enough of the leftovers (he likes them reheated with some crusty bread on the side). It’s truly become one of our family’s favorite recipes over the years – and I’m confident you’ll love it just as much as we do!

Venison Pot Pie

4.9 from 500 votes

A hearty and comforting venison pot pie filled with tender venison, vegetables, and a rich gravy, all enclosed in a flaky pastry crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

2 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 medium potatoes, diced
2 cloves garlic, minced
1 lb venison, cut into small cubes
1 cup beef broth
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste

For the Gravy

2 tbsp all-purpose flour
1 cup beef broth
1 tbsp butter

For the Pastry

2 cups all-purpose flour
1 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large skillet, heat the olive oil over medium heat.
3Add the diced onions, carrots, and potatoes.
4Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
5Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
6Add the venison cubes to the skillet and cook until browned on all sides, about 5-7 minutes.
7Stir in the beef broth, tomato paste, thyme, rosemary, salt, and pepper.
8Bring the mixture to a simmer, then reduce the heat to low.
9Cover the skillet and let it cook for 15-20 minutes, or until the venison is tender.
10In a small bowl, mix the flour and butter to make a roux.
11Gradually add the beef broth to the roux, stirring constantly until the mixture thickens.
12Pour this gravy into the venison and vegetable mixture.
13Stir well to combine.
14In a separate bowl, combine the flour, salt, and cold butter.
15Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
16Gradually add the cold water, mixing until the dough comes together.
17Roll out the dough on a lightly floured surface until it is large enough to cover the pie dish.
18Transfer the venison and vegetable filling to a pie dish.
19Place the rolled-out dough over the filling, pressing the edges to seal.
20Cut slits in the top of the dough to allow steam to escape.
21Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
22Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.
23This allows the filling to settle and makes it easier to serve.

🔧Equipment

Mixing bowl
Skillet
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Venison Pot Pie Works

This venison pot pie recipe is one of those special treats that never fails to impress – whether you’re serving it at home or taking it to a potluck dinner. My family loves helping me make the pastry from scratch (they get to use their fingers to mix in the butter!)

, and my husband can’t get enough of the leftovers (he likes them reheated with some crusty bread on the side). So go ahead and give this recipe a try – I promise you won’t be disappointed!

❓ Frequently Asked Questions About Venison Pot Pie

1. What type of venison should I use for this recipe?

For this venison pot pie recipe, I recommend using ground venison or venison stew meat. Both options work well and provide a tender, flavorful base for the pie. If you use stew meat, make sure to cut it into small, bite-sized pieces before browning. If you prefer a smoother texture, you can also use ground venison.

2. Can I make this recipe ahead of time?

Yes, you can absolutely make this venison pot pie ahead of time. In fact, I often do this when I am preparing for a family gathering or a busy week. You can assemble the pie and refrigerate it overnight, then bake it in the morning. Alternatively, you can prepare the filling ahead of time, refrigerate it, and assemble the pie later. This dish is actually great for meal prep and can be frozen for up to 3 months.

3. What can I do if I don’t have venison?

If you don’t have venison or prefer not to use it, you can substitute it with ground beef, ground turkey, or even chicken. The flavor profile will change slightly, but the dish will still be delicious. Just make sure to cook the meat according to its specific requirements.

4. Can I make this recipe gluten-free?

Yes, you can make this venison pot pie gluten-free by using a gluten-free flour blend for the pastry and ensuring that all other ingredients are certified gluten-free. You can also use a gluten-free pie crust from the store. Just make sure to check the labels of all ingredients to avoid cross-contamination.

5. How should I store leftovers?

Leftover venison pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a serving in a microwave-safe dish and heat until warmed through. You can also reheat individual portions in the oven at 350F for about 15-20 minutes, or until the pie is heated through and the crust is crispy.

6. Can I freeze this recipe?

Yes, this venison pot pie freezes beautifully. You can assemble the pie, freeze it before baking, and then bake it directly from the freezer, adding an extra 15-20 minutes to the baking time. Alternatively, you can freeze individual portions in an airtight container for up to 3 months. To reheat, thaw the pie in the refrigerator overnight and then bake at 350F for about 25-30 minutes, or until the crust is golden and the filling is bubbly. It is a great make-ahead meal for busy nights or last-minute gatherings.

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