Wild Game Pot Pie
A classic and hearty one-dish meal to warm your family up on a chilly evening.
Print Recipe
Equipment
- Large saucepan
- Small saucepan
- Large mixing bowl
- 9" pie dish or 4-6 ramekins
- Mixing spoon
- Measuring cups and spoons
- Rolling Pin
Ingredients
- 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
Instructions
- 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.