Beef Or Deer Pot Pie
A hearty and comforting beef or deer pot pie loaded with vegetables and rich gravy, perfect for family dinners and satisfying cold weather cravings.
Ingredients
Instructions
- If using canned meat, boil for 15 minutes prior to use.
- Take a large iron skillet and oil the inside.
- Place the bottom pie crust in the skillet and prick the sides.
- Bake in the oven until the crust gets tanned.
- Remove from oven and add the browned beef or stew meat and vegetables.
- Pour prepared brown gravy over the mixture.
- Cover with the top pie crust and cut a few slits in the top to vent.
- Bake at 350°F for approximately 30 minutes until the crust is brown.
Tips & Substitutions
For added flavor, consider using a mix of fresh herbs like thyme or rosemary in the filling. If you prefer a lighter option, substitute the beef with mushrooms for a vegetarian version. You can also use leftover roast beef from recipes like Vicki'S Chili for a quick shortcut. Ensure the vegetables are well-drained to avoid a soggy crust.
Serving Suggestions
Serve the pot pie with a simple side salad or steamed vegetables for a balanced meal. A refreshing Potato Salad With Tomatoes And Roast Beef complements the richness of the pie beautifully. For an extra touch, consider offering a side of cranberry sauce or a tangy coleslaw.
Storage & Reheating
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through, about 20-25 minutes. Alternatively, individual portions can be microwaved for about 2-3 minutes, but the crust may not retain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Or Deer Pot Pie contains roughly 1810 calories, with 36g protein, 280g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (403% of the Daily Value), vitamin A (333% of the Daily Value), and potassium (92% of the Daily Value). Note that it is relatively high in sodium, at 875mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen vegetables work well in this pot pie! Just make sure to thaw and drain them thoroughly before adding them to the filling. This will help prevent excess moisture from making the crust soggy.
How can I make a gluten-free version of this pot pie?
To make a gluten-free pot pie, use gluten-free pie crusts available at most grocery stores. Additionally, ensure that the brown gravy mix is gluten-free or make your own using gluten-free flour. This way, you can enjoy a delicious meal without gluten.
What can I do if the crust is browning too quickly?
If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent over-browning while the filling continues to cook. This will help achieve a golden crust without burning it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).