Venison Pot Pie


Venison Pot Pie

Cook Time: 40

Serving Size: 6


  • 2 -10 3/4 oz cans cream of potato soup
    2 - 15oz can Veg-All Original Mixed Vegetables, drained ( generic mixed vegetables okay)
    1 lb cooked ground venison.
    1/2 cup milk.
    1/2 tsp ground thyme (crushed thyme will work but ground thyme is better with beef)
    Black pepper to taste
    2 - 9 in frozen pie crusts, thawed (Pillsbury red box works great)
    1 egg, slightly beaten (optional)


  1. Combine first 6 ingredients.
    Spoon into prepared pie crust.
    Cover with top curst.
    Crimp edges to seal.
    Slit top crust and brush with egg if desired.
    Bake at 375* for 40 min.
    Cool 10 minutes before serving.
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