Prep Time: 10 minutes
Cook Time: 18 minutes
Venison Pot Pie
Prep Time: 20 minutes
Cook Time: 35 minutes
Venison Pot Pie
Put that game to good use with this unique pot pie recipe, featuring House-Autry Seasoned Chicken Coating Mix and Buttermilk Biscuit Mix.
- 1/4 House-Autry Chicken Seasoned Breading Mix
- 3 cups House-Autry Buttermilk Biscuit Baking Mix
- 1 lb venison - cubed
- 2 ribs celery - chopped
- 1 onion - chopped
- 1 tbsp oil
- 2 carrots - chopped
- 1 can beef broth
- 1 cup chopped potatoes
- 1/2 cup water
- 1 cup frozen peas
- 1 cup frozen corn
- salt and pepper to taste
- 1 recipe of House-Autry Buttermilk Biscuits, 1 cup water, 1 stick melted butter
Heat oil in stock pot. Sautè onion, celery and venison until vegetables are soft and no red is showing on meat. Add carrots and cook 2 minutes longer. Add broth and potatoes. Bring to a boil. Combine breading mix and water in a small bowl and add to broth, stirring constantly to combine. Once mixture begins to thicken, add remaining ingredients. Remove from heat and pour into a greased casserole dish.
Combine biscuit mix and 1 cup water in a medium mixing bowl. Pour mixture out on a floured surface. Roll out. Place on top of venison mixture. Top with melted butter. Bake at 425°F for 20 minutes or until crust is golden brown.
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