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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 15.3 g
  • Cholesterol: 66.7 mg
  • Sodium: 357.7 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.6 g

View full nutritional breakdown of Venison pot pie calories by ingredient
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Venison pot pie

Submitted by: J0ETTE

Introduction

Modified a turkey pot pie from taste of home recipe book. Modified a turkey pot pie from taste of home recipe book.
Number of Servings: 12

Ingredients

    1 lb venison, ground
    2 medium potatoes, cubed
    1 medium onion, chopped
    1 rib celery, diced
    2 T butter
    6 T flour
    3 c beef broth
    1/2 bag mixed vegetables
    1/2 c plus 1 T heavy whipping cream, divided
    Thyme (original recipe called for parsley)
    1 t garlic, minced (original recipe used garlic salt)
    1/4 t pepper
    2 ready to use pie crusts, refridgerated (pillsbury)
    1 egg

Directions

Brown venison, set aside.

Sauté potatoes, carrots, onion, celery in butter. (used same pan with drippings from meat instead of the butter). Cook til tender. Stir flour into vegetables. Gradually add broth. (used 2 c. Beef broth and 1 c. Vegetable broth) bring to a boil and cook for 2 minutes or til thickened. Stir in meat, frozen vegetables, 1/2 c heavy cream, and spices.

Spoon mixture into 2 ungreased pie plates. Roll out pastry and fit on top of mixture. Trim and edge. Cut slits in crust.

Whisk egg and 1 T heavy cream and brush onto crust.

Bake at 375 for 40-50 minutes. (40 was plenty)

Freeze uncooked pie covered up to 3 months. To cook: remove from freezer 30 minutes before baking. Cover edges with foil. Bake at 425 for 30 minutes. Reduce heat to 350 and bake an additional 55-60 minutes.

Serving Size: Makes 2 9" pies. 6 pieces each pie.

Number of Servings: 12

Recipe submitted by SparkPeople user J0ETTE.






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