Home » Main Dishes » Venison Steak Pot Pie

Venison Steak Pot Pie

Venison Steak Pot Pie is a hearty meal with amazing flavors. A double crust pot pie that can be made with beef or venison, vegetables and easy onion gravy. Perfect for those comfort food cravings. 

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Steak Pot Pie made with venison or beef with a double crust

This is the best Steak Pot Pie that I’ve ever had! We added an extra layer of flavor by smoking the meat first. You can also sear your steak in a skillet and have a delicious pot pie or use leftover grilled venison steak.  We also love Brisket Pot Pie for a delicious comfort food dinner.

 

Venison Steak Pot Pie with lattice puff pastry crust

Pot Pie can have a single or a double pastry crust, we went with the double crust and it’s double delicious. I used a pie crust for the base and a puff pastry lattice over the top of the steak and vegetable filling. 

 

Step by Step Instructions

Smoking venison steaks for Pot Pie

Season thin sliced steaks and smoke over an off set fire for 15- 20 minutes.

Sliced Venison Steak for Pot Pie

Remove from fire and allow to rest 10 minutes before cutting into bite- sized pieces. 

Filling for Venison Steak Pot Pie

Parboil diced potatoes and carrots and drain. Set aside. Prepare the gravy by combining beef broth, onion soup mix and cornstarch. Whisk together and cook over medium- high heat until thickened. Add steak, parboiled vegetables and frozen corn to gravy and mix to combine. 

How to Make Steak Pot Pie with double crust

Add pie crust to a large baking dish and pierce with a fork all over, bake for 12-15 minutes. This will keep the bottom crust from getting soggy. 

Top with pot pie filling, spreading to edges. Top with puff pastry in a lattice pattern. Brush with egg wash and bake. 

Venison Steak Pot Pie with double crust

We have a plentiful deer population on the ranch and all three of the boys harvested a deer last season. We butcher the deer ourselves making some of the meat into ground venison and some into steaks. Pot pie is a great venison recipe if you have a hunter in the family. 

Venison is easy to incorporate into any beef recipe. When using ground venison, I will sometimes combine it with ground beef for the extra fat content, like in this Homemade Salisbury Steak. Likewise, you can always swap beef into a venison recipe if that is what you have on hand. 

I was such a picky eater growing up but I always loved pot pie. Homemade Pot Pie is the most amazing comfort food. There are a few steps to making pot pie, but it’s totally worthwhile and your family is sure to love it.

Venison Steak Pot Pie with potatoes, carrots, corn and a lattice puff pastry crust.

How do I thicken pot pie?

Pot pie filling is a combination of meat, vegetables and gravy. The gravy can be thickened by mixing  cornstarch with the broth. Butter and flour can also be made into a roux and then add your broth to thicken the gravy. 

What goes with pot pie for dinner?

Pot pie is really a meal in itself with the meat, vegetables and crust. I will sometimes serve this Greek Salad with Roasted Garlic Salad Dressing on the side. Broccoli Pineapple Salad or an easy fruit salad are other great options. 

What steak to use for pot pie?

You can use an inexpensive cut of beef steak for pot pie. Sirloin is my favorite and a similar cut of venison works great. Skirt steak or flank steak would also work. 

Other Delicious Comfort Food Dinners You Will Love

Easy Stuffed Pepper Soup is so flavorful and delicious and ready in 30 minutes.  Homemade Chicken and Dumplings is amazing on a cold day. Chicken Fried Steak with Country Gravy is an all- time favorite and probably the most requested dinner at our house.

 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 8 Servings

Venison Steak Pot Pie

Venison Steak Pot Pie

Venison Steak Pot Pie is a hearty meal with amazing flavors. A double crust pot pie that can be made with beef or venison, vegetables and easy onion gravy. Perfect for those comfort food cravings. 

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For Steak

  • 1 1/2 pounds venison or beef steak, sliced thin
  • 1 teaspoon Cavender's Greek Seasoning or all purpose seasoning blend
  • 1 teaspoon Red Pepper Blend
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

For Filling

  • 1 pound russet potatoes, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 cup frozen corn

For Gravy

  • 2 cups beef broth
  • 1 package onion soup mix
  • 2 tablespoons corn starch

For crusts

  • 1 pie crust
  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

  1. Preheat oven to 400°.
  2. Season steak with spices on both sides. Prepare grill with off set wood fire. Smoke steak at about 300° for 15-20 minutes. Or Sear on both sides in a hot skillet, about 3 minutes per side. Remove and set aside for 10 minutes before slicing into bite size pieces.
  3. Add potatoes and carrots to a saucepan and cover with water. Boil for 7-10 minutes or until just tender. Drain and set aside. Vegetables do not have to be completely cooked, they will finish during baking.
  4. Preheat oven to 400°.
  5. Add pie crust to the bottom of baking dish and pierce with a fork all over. Bake for 12- 15 minutes or until lightly browned.
  6. Add beef broth, onion soup mix and corn starch to a skillet and cook over medium- high heat. Cook, whisking continually until thickened. Remove from heat.
  7. Stir in steak, potatoes, carrots and corn and mix well.
  8. Pour over crust and spread evenly to edges.
  9. Unroll puff pastry and slice into 1 inch pieces. Layer in at lattice pattern.
  10. Brush with egg.
  11. Bake for 25-30 minutes or until golden brown.
  12. Serve immediately.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 427Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 117mgSodium: 855mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 38g

Nutrition information is estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

10 Comments

  1. Sounds like a simple recipe. I loved those $.10 pot pies when I young too. I might attempt to make some of this but I figure I’ll add a tiny bit of onion flakes and frozen peas. Can’t say as I have any deer meat, so I’ll have to use beef of some sort. I have to research this Puff dough tho!! Never heard of it.
    Ed/USMC66′-

    1. Hi Ed,
      Onion flakes are a great idea, we are not big fans of peas but they are traditional part of any good pot pie. You can use pie crust for the top layer too if you don’t have puff pastry. Puff pastry is usually in the frozen section or I’ve been using the Wewalka brand that is in the refrigerator section near the pie crust. I hope you get the chance to try it.
      ~Milisa

  2. Our family loves pot pies! This recipe looks so good. Like the gravy you put in it. Thanks for another great recipe!

  3. WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂

  4. Trying this today! Hopefully our venison loving kids will approve! I’m curious, though, what is the brand of your skillet?!

Leave a Reply

Your email address will not be published. Required fields are marked *