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Easy Venison Potpie | Can't Stay Out of the Kitchen | this easy #Potpie #recipe will knock your socks off! If you have family members that hunt, this is a fantastic way to use up ground or chunk #venison. #DeerMeat #EasyVenisonPotPie

Easy Venison Potpie

Teresa Ambra
Easy Venison PotPie is one of those comfort food meals that's totally irresistible. This recipe uses ground venison along with frozen mixed vegetables and a can of Golden Mushroom soup to enhance the flavor and richness. Refrigerated pie crusts make it even easier. This potpie recipe is mouthwatering, hearty and incredibly satisfying. If you're looking for a way to use wild game, this main dish is terrific.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish, Venison
Cuisine American
Servings 8
Calories 377 kcal

Equipment

  • 1 large skillet
  • 1 hamburger chopper to chop down venison meat into tiny pieces while frying
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 9-inch refrigerated pie crusts or homemade pie crust
  • 1 lb. ground venison thawed (or roast venison that's been cut in small pieces like for stew beef)
  • 12 oz. pkg. frozen mixed vegetables
  • 1/2 large onion chopped
  • 10.25 oz. can Golden mushroom soup NOT cream of mushroom soup
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried marjoram
  • 1 tsp. dried sage leaves
  • 1 tsp. dried thyme

Instructions
 

  • Fit one of the pie crusts into a 9-inch pie plate.
  • Fry venison with onion until meat is no longer pink.
  • Add seasonings, Golden mushroom soup and frozen vegetables.
  • Stir until well combined; remove from heat..
  • Pour filling into pie crust.
  • Top with remaining crust.
  • Fold edges under and flute trim.
  • Cut slits in top of pie crust.
  • Bake at 400 degrees for 45-50 minutes.
  • Allow pie to stand and set up about 10 minutes before serving.

Notes

NOTE: I used an 8x12” baking dish. Mold two pie crusts to fit bottom of pan. Cut an additional pie crust with a pastry wheel to make a lattice crust. Bake at 350° for about 45-60 minutes or until casserole is hot and bubbly. Yield: 8-10 servings.
 
NOTE: Don’t add filling to bottom crust layer until top layer is ready. Otherwise, the crust will become soggy.
 
NOTE: To achieve the best flavor, this recipe requires a can of Golden Mushroom soup, NOT cream of mushroom soup.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 377kcalCarbohydrates: 34gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 47mgSodium: 526mgPotassium: 410mgFiber: 4gSugar: 0.4gVitamin A: 2271IUVitamin C: 6mgCalcium: 65mgIron: 5mg
Keyword main dish, pot pie, Venison
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