Venison Pot Pie

Ingredients

• 2 tablespoons butter
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 lb venison steak, cubed
• 1 cup frozen mixed vegetables
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup frozen carrots
• 1/2 cup frozen green beans
• 2 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter, cubed
• 1/4 cup cold water

Directions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter over medium-high heat.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in flour until lightly browned, about 1 minute.
5. Whisk in beef broth, milk, Worcestershire sauce, thyme, parsley, pepper, and salt. Bring to a boil; reduce heat and simmer until thickened, about 3 minutes.
6. Stir in venison, mixed vegetables, corn, peas, carrots, and green beans. Simmer until heated through, about 5 minutes.
7. Transfer mixture to a 9-inch pie plate.
8. In a medium bowl, whisk together melted butter, flour, baking powder, and salt. Using a pastry blender or two forks, cut in cold butter until the mixture resembles coarse meal.
9. Stir in cold water until the dough comes together. Pat the dough into a 1/4-inch thick round. Place over the filling and crimp the edges.
10. Bake until the crust is golden brown and the filling is bubbling, about 30 minutes.
11. Let cool for 10 minutes before serving.

Interesting Facts

• Venison is the term used for the meat of deer.
• Pot pies are a popular comfort food in the United States.
• The traditional crust for a pot pie is made with butter.