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Elk Pot Pie

If you’re looking for a hearty recipe to feed the family elk and other harvests, you have to try this pot pie recipe. It’s delicious, hearty, and my family loves it. You can prepare this as a make-ahead dish. Bake, cool, wrap and freeze it for later. It’s perfect on a cold winter evening.
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Keyword: elk pot pie, Field to fork, Field to table,, make ahead recipe, pot pie, wild game dinner
Servings: 12


  • Oven
  • Pie pans
  • Large pot


  • 2 Premade pie crusts in a 9-inch pan (substitute 2 flat pie crusts or make your own for use with your pans)
  • 2 Premade puff pastry or flat pie crusts (room temperature) rolled flat
  • 1/2 cup butter
  • 3 carrots washed and chopped
  • 4 cloves garlic peeled and chopped
  • 1/2 small yellow onion peeled and diced
  • 1 small elk roast trimmed and cubed (substitute venison, beef, or other red meat)
  • 2 zucchini washed and chopped
  • 1/3 cup all-purpose white flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube crushed
  • 1 cup heavy cream
  • 1/4 teaspoon Rosemary spice
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons salt


  • Crust
    Preheat your oven to 400 F. Pierce the bottom of the pie crusts with a knife or fork, and place them into the oven. Bake the crusts until they’re golden brown, approximately 10 – 15 minutes, then set it aside to cool.
    While your crusts are baking, prepare the filling. 
  • Filling
    In a large pot melt the butter over medium heat. Add the carrots, garlic, and onion. Sautee the vegetables until the onion becomes translucent. Add the elk meat to the pot, stirring to combine them with the vegetables and cooking until the meat is browned. Add the zucchini to the pot. Gradually sprinkle the flour evenly over the mixture and stir until combined until the remainder dd the remainder of the flour, stirring until combined. Cook the mixture over medium heat, stirring frequently, approximately five minutes to brown the flour.
    Add the chicken broth and crushed bouillon to the pot of cooked vegetables and elk meat. Cook, stirring continually until the liquid begins to thicken. Add the heavy cream and continue stirring the mixture as it thickens into a gravy. Add the Rosemary, thyme, pepper, and salt to taste.
  • Bake the Pie
    Scoop your filling into the prebaked crusts, spreading it evenly. Lay your puff pastries on top of the filled pie pans. Press the edges of the top layer onto the bottom layer of pie crust, trim the edges if necessary. Pierce the top crust with a sharp knife several times to allow for venting while it bakes.
    Place the pies on a lined baking sheet to catch spills. Place them it into the oven and bake 30 to 40 minutes or until the crust is golden brown. Remove the pies from the oven and allow them to cool for at least 10 minutes prior to serving.