venison pot pie

[cuervo25_1]

1 lbs of venison –diced
1 cup of peas
1 cup of diced carrots
1 cup of diced potatoes
1 cup of sliced mushrooms
½ cup of celery
1/3 cup of butter
1/3 cup of chopped onions
1/3 cup of flour
1 tbsp minced garlic
½ tsp salt
½ tsp black pepper
½ tsp celery seed
2 cups of beef broth
2/3 cup of milk
2 9 inch pie tins
2 boxes of Pilsbury ready made pie crust


1. Preheat oven to 350 degrees F
2. In a saucepan, combine venison, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions,garlic and mushrooms in butter until soft . Stir in flour, salt, pepper, and celery seed. Slowly stir in beef broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the venison mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 45 -50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


I will post pics later after they are done cooking

[86 IROC-Z]

http://www.ls1.com/forums/showthread.php?t=114217

[justinmc978]

1 lbs of venison –diced
1 cup of peas
1 cup of diced carrots
1 cup of diced potatoes
1 cup of sliced mushrooms
½ cup of celery
1/3 cup of butter
1/3 cup of chopped onions
1/3 cup of flour
1 tbsp minced garlic
½ tsp salt
½ tsp black pepper
½ tsp celery seed
2 cups of beef broth
2/3 cup of milk
2 9 inch pie tins
2 boxes of Pilsbury ready made pie crust


1. Preheat oven to 350 degrees F
2. In a saucepan, combine venison, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in beef broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 45 -50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


I will post pics later after they are done cooking

theres a thread for that

[cuervo25_1]

oops sorry forgot about that thread , copied to over there someone delete this please.

[Smkn_TA]

Who eats two 9 inch pot pies for supper, seriously. I get ready made pot pies and they are like 5 inches accross.

[justinmc978]

[ame]http://www.youtube.com/watch?v=ApmvDU5RmyY[/ame]

[cuervo25_1]

Who eats two 9 inch pot pies for supper, seriously. I get ready made pot pies and they are like 5 inches accross.

not me but it is for a family, plus i have more left for work

[cuervo25_1]

drop the beef broth to 1 1/2 cups, a bit to runny.