For the best experience, please enable JavaScript.
Creamy Venison and Mushroom Pot Pie
Prep: 30 minutes
Cook: 1 hour
Servings: 6
A Pie to Remember
Take comfort food to a whole new level with this luxurious venison pot pie. The classic combination of venison and mushrooms is elevated by a savory cream sauce infused with herbs. Topped with a buttery, flaky crust, it's a deeply satisfying meal perfect for a cozy family dinner.
Materials
- 1.5 lbs venison stew meat, cut into 1/2-inch cubes
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 10 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups beef or venison broth, warm
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 1 cup frozen peas
- Salt and black pepper to taste
- 1 sheet (from a 17.3-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Preparation
- Thaw the puff pastry according to package directions.
- Cut the venison into small 1/2-inch cubes. Chop the onion, carrots, celery, and garlic. Slice the mushrooms.
- Preheat oven to 400°F (200°C).
Cooking
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the venison with salt and pepper and brown it in batches. Remove the meat and set it aside.
- Add the onion, carrots, and celery to the skillet and cook for 5-7 minutes until softened.
- Add the sliced mushrooms and cook until browned and their liquid has evaporated. Stir in the garlic and cook for 1 minute more.
- Pour in the white wine to deglaze, scraping up any browned bits. Let it simmer until mostly evaporated.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in the warm beef broth until smooth. Bring to a simmer, then stir in the heavy cream, thyme, and parsley. Cook until the sauce has thickened, about 5-7 minutes.
- Return the browned venison to the skillet. Stir in the frozen peas. Season the filling with salt and pepper to taste.
- Unroll the thawed puff pastry sheet and lay it over the top of the skillet. Trim the edges and crimp with a fork if desired. Cut a few slits in the top to allow steam to escape.
- Brush the top of the pastry with the beaten egg.
- Place the skillet on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the pastry is golden brown and puffed and the filling is bubbly.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.