Wild game pot pie is the perfect meal to warm up after a day out in the cold! It is comfort food at its finest and can be easily customized with all your family’s favourite vegetables. This makes one 10-inch pot pie.
2 lbs stew meat (moose or elk), seasoned with salt and pepper
2 tbsp extra virgin olive oil
1 cup sliced mushrooms (if you have morels on hand, use them!)
*if you have access to fresh vegetables, use them in place of the frozen vegetables – just make sure to add them in to the recipe at the same time as the onion. If you are like me, however, and you live in a small town where produce options are incredibly limited (and super pricey) a good frozen vegetable mix works well.
How To Make A Pot Pie
In a large Dutch oven, brown the stew meat in the olive oil. Remove from pan. Add in mushrooms and onion and fry until the onions are lightly browned (add a bit of extra oil if necessary). Stir in the minced garlic for around one minute.
Stir in ketchup and wine, simmering for around five to ten minutes – you want most of the liquid to cook off. Pour in broth, soy sauce, Worcestershire sauce, and bay leaves. Add in browned stew meat and stir to combine everything. Cover the Dutch oven with a lid and simmer on low for around one hour.
Remove the bay leaves from the meat mixture and add in frozen mixed vegetables and chopped herbs. Add in additional salt and pepper, if desired.
Grease the bottom of a pie dish and place pie crust in pan. Fill the crust with meat mixture and then top with another pie crust – pinching the two crusts together along the edges to seal it in. Be sure to slice several vent holes in the crust! Brush the crust with egg and bake in an oven preheated to 375 degrees Fahrenheit for around 25 to 30 minutes, or when the crust is golden brown.
Allow to cool before serving as this will be piping hot when it first comes out of the oven.
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