Venison Pot Pie with Flaky Crust

Comforting and rustic, this Northeast venison pie combines tender venison with (garden or locally grown) root vegetables in a flaky pastry crust. It's the perfect dish to showcase the flavors of the Northeast, ideal for a cozy family meal.

  • Prep Time: 40 minutes
  • Cook Time: 50 minutes

Ingredients

  • 2 lbs venison, diced
  • 1 cup beef stock
  • 2 potatoes, diced (garden or locally grown)
  • 2 carrots, sliced (garden or locally grown)
  • 1 onion, chopped
  • 1/2 cup peas (garden or locally grown)
  • 1 tsp parsley (garden or locally grown)
  • Salt and black pepper to taste
  • 2 tbsp butter
  • 1 package pie crust

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Brown the venison, then remove and set aside.
  3. Add onion, potatoes, carrots, and peas to the skillet. Cook for 10 minutes, then stir in beef stock and parsley. Season with salt and black pepper.
  4. Line a pie dish with one pie crust and fill with the venison mixture. Cover with the second crust, sealing and crimping the edges.
  5. Make a few small slits in the top crust to vent. Bake for 50 minutes, or until the crust is golden brown.
  6. Let cool slightly before serving.
Back to blog