Pot pie is one of the most popular comfort foods ever. It’s been around since before the 16th Century, so anything that lasts that long must be well loved.
Pot pies vary by country and time frame. In earlier years they were called meat pies. The ancient Romans had their own special meat pie. If you’re squeamish, don’t read the next sentence! They would fill the pie with live birds–yes, live birds and the birds would sometimes fly out when the pie was cut. GROSS!
A Scottish writer, Fynes Morison, wrote that the British particularly loved deer meat “which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom.”
A pasty would look similar to a fried apple pie on the outside, but would be filled with meat and possibly veggies of various sorts and/or a gravy.
Anyway, now that you’ve had a short history lesson, take a gander at my Venison Pot Pie recipe–live birds not included!
This recipe is for two pies, so if you only want to make one pie, just cut all of the ingredients in half.
- 1 lb of venison, ground
- 10.5 oz. cream or celery
- 21 oz. cream of chicken soup
- 4 cups frozen veggies
- 4 cups of water
- 2 pie crusts (2 tops and 2 bottoms)
- 5 cups all-purpose flour
- 1/2 tsp. of salt
- 1/2 cup vegetable shortening
- 24 Tbsp. of butter
- 1/2 – 3/4 of a cup of ice water
- 1 egg white
Click here to continue reading —-> Venison Pot Pie Recipe
Share this on social media with the links below