This dish can either be done in a 9×13 baking pan or in individual ramekins(which make for great presentation). The recipe calls for a top crust only, but if desired, you may do a bottom crust as well in the traditional 9 inch pie pan.
Also, if preferred, a store bought crust (or puff pastry) can be substituted for this pie crust recipe.
The Pot Pie Filling calls for mushrooms. If you are a forager, fall is the right time for Hen of the Woods mushrooms here in the Mid-West. If none are available, any variety from the grocery store will work as well.
This is a simple 3:2:1 crust…..meaning the components are in a ratio of 3 parts flour, to 2 parts fat (Crisco may be substituted for butter..or lard for that matter YUM!), to 1 part liquid(typically ice water, however I like to sub half of the water for vodka)….all measured by weight (ounces).
3.5C All Purpose Flour (16oz)
1 C Butter (8oz)
1/3 C Vodka (inexpensive is fine)
1/3 C Water
1 C Ice
1.5 t Kosher Salt
1 Mix flour and salt together in the bowl of a stand mixer.
2 Cut ice cold butter into small pieces with a thin bladed knife and place butter into bowl with flour and salt.
3 Using paddle attachment on mixer, turn mixer on low until butter is ‘cut’ into flower and mixture has a sandy texture with a few ‘pebble’ sized pieces of butter left.
4 Pour your water and vodka over the ice and stir until liquid is ice cold. Strain out ice, and measure 2/3C of liquid. Turn mixer on low and pour the 2/3C of iced vodka/water mixture into bowl, and mix until incorporated. (doesn’t have to be totally incorporated….its important not to over mix during this step, but it goes very quickly. If there are still a few dry spots its ok. You may need a touch more or a touch less liquid depending on humidity etc).
5 Place a large piece of saran wrap out on the counter. Turn bowl over onto saran wrap so that the dough falls out onto it. Wrap dough tightly in the plastic, pressing it together into a ball, and place in the fridge to rest.
This is a cream based filling for the pot pie.
1lb Ground Venison
1/2 White Onion Diced
2 Stalks Celery Diced
2 Carrots Diced
1/2 C Sweet Corn (can be raw, fresh or frozen)
1/2 C Diced
Kosher Salt to Taste
Black Pepper to Taste
1T Minced Fresh Thyme
1/2 C Heavy Cream
3 C Hot Stock (can be chicken, beef, mushroom, or vegetable)
1/2 C All Purpose Flour
2T lemon juice or vinegar (any type will work)
1 Place large pan over high heat. Add Butter to coat pan, followed by onions. Once opaque, add venison, season with salt, and cook until pan and meat starts to caramelize. Add Mushrooms and cook until soft.
2 In the large pan with your meat mixture, add the flour and stir constantly for 2 min.
3 Pour heated stock into large pan with meat and mushroom mixture. Simmer for a minute and then add cream, thyme, carrot, celery, corn. Simmer for 2more min, until thick and season to taste with salt, pepper, and vinegar (or lemon juice).
4 Remove mixture from stove and either place in cooking vessels (9×13 or individual ramekins), or place in refrigerator to cool while you roll the dough.
1 Remove dough from fridge, unwrap, and cut in half.
2 Flour a clean work surface and rolling pin. Roll Dough until about ¼-1/8 inch thick.
3 If you are using individual ramekins, trace the tops of the ramekins, allowing for at least ½ inch of overlap on sides of ramkeins….cut circles and place in fridge while you fill ramekins with filling. Once ramekins are full, top with your crust cut outs, brush with cream, and sprinkle with a touch of sea salt (if you have it, kosher will work here as well).
4 Or, if you prefer the 9×13 pan, do not cut dough into small circles, rather leave sheet of rolled dough whole. Brush dough with cream, and sprinkle with sea salt (or kosher salt here). Fill 9X13 pan with pot pie filling, and top with rolled, brushed dough. If dough is way to large, cut back in size to fit pan with at least ½ inch of over hang.
5 Place in 375 degree oven and bake until tops are nice and brown. Serve warm.