Venison Pot Pie Recipe with Homemade Pie Crust
Shut your pie hole with the best ever venison pot pie! Homemade venison pot pie is actually easy to make, and tastes A LOT better than the pre-packaged frozen pot pie versions. Give it a try!
Ingredients for the Wild Game Meat Filling:
- ground venison (petitely diced venison roast, or venison stew meat will also work)
- beef broth
- mixed vegetables (like carrots, peas, green beans, diced potatoes)
- tomato paste
- soy sauce
- Worcestershire sauce
- salt and pepper
- red wine (optional)
Homemade Pie Crust Ingredients:
How to Make the Best Homemade Pie Crust:
I use a food processor to mix the pie crust, because the blades cut through the cold butter and blend it quicker than a stand mixer. The key to making a good crust is to keep the ingredients as cold as possible (which is why the recipe calls for ice water). If I’m making a double batch, I use a stand mixer because I don’t have the space for the volume needed in my food processor. The mixer works well, however, the food processor is more efficient.
The secret to a great pie crust is to blind bake (or pre-bake) the crust at 425 degrees fahrenheit for 15 minutes before filling. Venison meat pies are filled with liquids which make the bottom crust soggy. Blind baking the crust will prevent sogginess while creating a deliciously flaky crust. Although it is not absolutely necessary, using pie weights (Amazon affiliate link) will prevent the crust from settling or the crust sides from losing a bit of height while blind baking (causing the crust to hold less pie filling). A second pie pan (especially a heavier glass pie pan) placed on top of the prepped crust works well as a pie weight. 1 cup of dry rice, beans, or popcorn kernels on a layer of parchment paper also works well as a pie weight for blind baking. There is no need to blind bake the separate top crust portion of the pie crust.
A pie in a standard size pie pan (9-inch) takes about 40 minutes to bake at 350 degrees fahrenheit, until the internal temperature reaches 165 degrees fahrenheit. (This pie crust recipe also tastes great in other pies like apple pie, pumpkin pie, etc.) The meat in this recipe is already cooked (and still warm from the stove), so just keep an eye on the crust. When the crust is golden brown, the pot pie will be done. Use a pie shield (Amazon affiliate link) to protect the crust edges from burning.
How to Make the Meat Pie Filling:
Cooking venison in beef broth and seasoning makes wild game taste more like traditionally farmed beef. If your wild game meat has a “gamey” flavor, adding a bit more seasoning to the venison may also help the taste. The gamey flavor largely depends on the animal’s food supply. A Rocky Mountain bull elk that lives in an area with limited vegetation (usually because of drought or fire), and is harvested during the rut season will have more of a gamey flavor than a young doe living in the midwest surrounded by cornfields and lush green pastures. This recipe was developed for does in the midwest, with an abundance of corn, beans, and hay pastures for them to eat.
Venison Pot Pie Ingredient Substitutions:
If you don’t have any deer meat left, feel free to use ground beef, stew meat, chicken (just swap the beef broth for chicken broth), turkey, diced pork roast, or any other nuisance species. This recipe is very versatile!
Venison Pot Pie
- 2 pounds ground venison or stew meat
- ¼ cup minced onion (or ½ teaspoon onion powder per 1x)
- 4 cloves minced garlic (or ½ teaspoon garlic powder per 1x)
- 2 cups mixed veggies (diced carrots, peas, etc)
- 2 cups beef broth
- 3 Tbsp flour
- 2 Tbsp tomato paste
- 1 Tbsp Soy Sauce
- 1 Tbsp Worcestershire Sauce
- ½ cup red wine (optional)
- 1 ¼ cup flour
- ¼ tsp salt
- 10 Tbsp cold unsalted butter
- 2-4 Tbsp ice water
- Defrost meat & preheat oven2 pounds ground venison or stew meat
- While meat is defrosting, prep pie crust
Homemade Pie Crust
- Add flour, salt, and sliced chunks of cold butter to food processor.1 ¼ cup flour, ¼ tsp salt, 10 Tbsp cold unsalted butter
- Pulse food processor until mix forms lima bean size pieces.
- Slowly add ice cold water, 1 Tbsp at a time until dough comes together. Dough should be moist, but not wet.2-4 Tbsp ice water
- Dust clean countertop with flour, and roll pie crust out flat.
- Place crust into pan, and shape, cutting excess off edges for pie crust top.
- Blind bake pie crust (before filling) with pie weights @ 425° F for 15 minutes, then remove parchment paper and pie weights and bake an addition 5 minutes. (For pie weights, you can use parchment paper and 2nd pie pan, or parchment paper with 1 cup of dry rice or beans)
- While pie crust is blind baking, cook meat, onions, and garlic in dutch oven (or large pot)2 pounds ground venison or stew meat, ¼ cup minced onion, 4 cloves minced garlic
- Once meat is cooked, add optional red wine, and mixed veggies. If adding wine, cook until evaporated.2 cups mixed veggies (diced carrots, peas, etc), ½ cup red wine
- Add flour to meat and veggies, stirring mixture to evenly coat with flour.3 Tbsp flour
- Add beef broth, soy sauce, worcestershire, and tomato paste, and stir.2 cups beef broth, 2 Tbsp tomato paste, 1 Tbsp Soy Sauce, 1 Tbsp Worcestershire Sauce
- Simmer until meat mixture thickens. (About 5 minutes)
- Fill pie crust with meat mixture, and top with pie crust top. Cut at least one slit into top of pie crust.
- Bake at 400° for about 30 minutes, until pie crust top turns golden brown.
- If you like this recipe, please comment and rate below. Thank you!