You don’t need a special occasion to make potpie, but it certainly is occasion worthy. Venison is earthy and rich in flavor, which makes it perfect for classic potpie. If you are feeling extra special, double the piecrust amount and use a muffin pan to make individual potpies—just be sure to parbake the bottoms of the pies in the pan for 10 minutes before filling them.
Prep Time:
10 minutes
Cook Time:
1 hour 10 minutes
Serves:
8
⅓ cup (5⅓ tablespoons) unsalted butter
1 pound ground venison
1 medium onion, chopped
⅓ cup all-purpose flour
2 cups chicken broth
½ cup chopped celery
1 (12- to 13-ounce) bag frozen peas and carrots
⅔ cup heavy cream
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
½ teaspoon dried sage (optional)
2 (9-inch) homemade or refrigerated piecrusts
1 egg, beaten
1.
Preheat the oven to 375°F.
2.
Melt the butter in a large saucepan over medium-high heat. Add the venison and onion and cook until the venison is cooked through and the onion is golden brown, about 5 minutes. Whisk in the flour and cook for 1 minute. Gradually whisk in the broth, about ¼ cup at a time, until smooth.
3.
Stir in the celery, peas and carrots, cream, salt, pepper, rosemary, and sage (if using). Cook, stirring occasionally, for about 20 minutes.
4.
Meanwhile, roll out one of the piecrusts to a roughly 10- to 12-inch circle. Carefully fit the dough into a 9-inch pie plate, gently pressing it into the bottom; transfer the pie plate to the oven and bake for 5 minutes.
5.
Remove the crust from the oven and pour in the filling. Roll out the remaining pie dough to a roughly 10-inch circle. Transfer the dough to the top of the filled piecrust and crimp to seal the edges. Cut three small slits in the top of the crust for ventilation.
6.
Using a pastry brush, brush the egg over the top of the crust. Bake until the top crust is golden brown, about 40 minutes.