Wild Game Pot Pie

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When the temperature dips below zero, our family looks forward to a hot and hearty meal to warm us up. Wild game pot pie does just that and makes the perfect one-dish winter supper.

Our family has always been a fan of pot pies. I only made chicken pot pie for years but now after living in Alaska, I make several types of pot pies. Caribou, moose, black bear, venison, and even salmon make excellent fillings for pot pies.

We love to gather around the table for a hot meal to keep us going on cold and dark winter days. The girls especially love pot pies because I often make us each our own in little ramekins. This recipe is for one standard pie dish but we can make five smaller pot pies, one for each of us.

You can’t go wrong with a hearty, one-dish meal. A pot pie isn’t too time-consuming or difficult to pull together and makes a great winter weeknight meal.

What Type of Meat Should I Use?

I used to only make chicken pot pies years ago but now I make them using all types of meat. We have caribou, black bear, venison, and moose meat in our freezers during different times of the year. Each of these makes for a delicious pot pie. If you don’t have access to wild game meat, chicken, turkey, or beef are great substitutes in this recipe so use whatever you prefer.

I also pressure can some of our meat as well. This has become a favorite method of preservation for me. I never purchased “canned” meat before, it never appealed to me. However, after living in Alaska and my husband bringing all of our meat home, a friend introduced me to the process of pressure canning meat.

I now pressure can quite a bit of our meat. All I have to do when I need a quick meal is grab a jar from our storage area and pop it open. This meat is perfect for use in pot pies, stews, soups, and more hearty recipes. It’s healthy, homemade convenience food.

Tools You Might Need

Even though this is a one-dish meal, you’ll need a more than just one dish to make it. Here’s what I use:

  • Small and medium saucepans
  • Large mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Large mixing spoon
  • 9″ pie plate or 4-6 ramekins
  • Rolling pin

Creating one large pot pie for your entire family by pouring the mixture into a pie plate and topping with a crust is the faster method. However, if you have a little extra time, it’s fun to make individual pot pies for your family members. My girls love to have their own miniature pot pie in a colorful ramekin. It turns a classic recipe into an extra-special meal with just a little more effort.

I have a set of ramekins that hold about one cup of filling. This is the perfect amount for each of us since this meal is so hearty. Top with a generous crust and everyone will be satisfied. This recipe makes enough filling for a standard 9″ pie plate or 4-6 ramekins depending on size and how much you fill them.

What Crust Should I Use?

A standard pie crust is always a favorite for any pot pie. I always double the recipe to allow for two crusts when I’m using a pie plate, one for the bottom and the other to put on top. If I’m using ramekins, I only make enough for one crust then I roll it out and cut it into large squares to set on top.

If I’m behind and didn’t manage to get a pic crust chilling in the fridge, I opt for a whole wheat biscuit topping. This is so easy to make and a healthy, delicious option. I simply mix up some whole wheat biscuit dough and roll it out pretty thin, about 1/8-1/4 of an inch. I cut it into large squares to cover the tops of the ramekins and that’s it!

With this method, it takes less time to cook, only about 15-20 minutes to lightly brown the biscuit topping.

If you have some leftover sourdough biscuits, simply cut them in half and place them on top of the filling. It doesn’t get easier than that!

Ingredients in Wild Game Pot Pie

Here’s what you’ll need to make a wild game pot pie:

  • Mixed frozen vegetables
  • Potato
  • Butter
  • Flour
  • Onion
  • Salt and pepper
  • Stock (Wild game, beef, or chicken.)
  • Milk
  • Cooked meat (We typically use caribou, black bear, moose, or venison. Chicken or beef work too.)
  • Pie crust or biscuit topping

Making the Filling

  • Cut a large potato into small pieces and add to a small saucepan. Cover with water. Bring to a boil and cook until the potato can be pierced with a fork.
  • Add a cup of frozen mixed vegetables to the pot and cook for a few minutes until they begin to soften. Drain vegetables and potatoes and add to a large mixing bowl.
  • In a medium saucepan, melt one stick (1/2 cup) of butter. Dice one small yellow onion and add to the butter. Cook for 2-3 minutes until the onion softens.
  • Add 1/2 cup flour (all-purpose or whole wheat) and salt and pepper to taste. Stir until bubbly.
  • Mix in two cups of stock (I use homemade stock, chicken, or wild game) and 3/4 cup of whole milk. Over medium-high heat, bring to a boil stirring constantly. Remove from heat.
  • Pour over the vegetables and add the cooked meat. Stir until combined.
  • Pour into crust-lined pie plate or ramekins. Top with crust and bake at 425 degrees F for 40-45 minutes if using a pie plate or 15-20 minutes if using ramekins, or until crust is golden brown and filling is hot.
  • Allow to cool for a few minutes before serving.

I’m thankful that I can feed our family healthy and filling meals on dark winter evenings. And I’m thankful to be able to find more ways to use the wild game meat that my husband works hard to bring home to us. This is a taste of Alaska that everyone loves.

Wild Game Pot Pie

A classic and hearty one-dish meal to warm your family up on a chilly evening.
Print Recipe
Prep Time:45 minutes


  • Large saucepan
  • Small saucepan
  • Large mixing bowl
  • 9" pie dish or 4-6 ramekins
  • Mixing spoon
  • Measuring cups and spoons
  • Rolling Pin


  • 1 Potato
  • 1 cup Frozen mixed vegetables
  • 1/2 cup Butter
  • 1 Small yellow onion, chopped
  • 1/2 cup Flour (whole wheat or all-purpose)
  • 2 cups Stock (wild game, chicken, or beef)
  • 3/4 cup Whole milk
  • Salt and pepper to taste
  • 1 Pie crust or biscuit topping of choice


  • Chop up potato and add to a small saucepan and cover with water. Bring to a boil and cook until the potato can be pierced with a fork.
  • Once the potato is about done, add frozen vegetables and cook a few more minutes until they begin to soften. Remove from heat, drain, and pour into a large mixing bowl.
  • In a large saucepan, melt butter. Add chopped onion and cook until softened, 2-3 minutes.
  • Stir in flour, salt, and pepper and cook until bubbly.
  • Add stock and milk and bring to a boil, stirring constantly. Cook and stir until slightly thickened, 1-2 minutes. Remove from heat and pour over vegetables.
  • Add cooked meat to the bowl and stir until combined. Pour into ramekins or pie plate.
  • Top with pie or biscuit crust of choice.
  • Bake at 425 degrees F for 40-45 minutes (pie plate) or 15-20 minutes (ramekins) or until crust is slightly brown and filling is bubbly.
  • Allow to cool for several minutes before serving.
  • Store leftovers in an airtight container in the fridge for up to three days.

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