Go Back
+ servings
puff pastry pot pie recipe
Print Recipe
5 from 2 votes

Deer & Beer Pot Pie with Puff Pastry Crust

Incredibly tender venison meat enrobed in a silky, ale-infused gravy topped with a flaky puff pastry crust makes for the perfect pot pie!
Prep Time20 mins
Cook Time1 hr 40 mins
Bake Time15 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Pot Pie, Puff Pastry, Venison
Servings: 6
Calories: 228kcal


  • 1 ½ pound venison roast (or beef that’s ok too)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • Pepper to taste
  • 2 tablespoon flour
  • 8 oz. baby portabella mushrooms sliced
  • ½ white onion diced
  • 1 large carrot diced
  • 1 tablespoon freshly minced garlic
  • 12 oz. brown ale I like a local microbrew but Avery is readily available
  • 24 oz. beef stock
  • 1 cup frozen English peas
  • Fresh thyme
  • Frozen puff pastry thawed according to package directions
  • Eggwash


  • Place six mini croquettes or ramekins on a baking tray and set aside.
  • Cut roast into 1 ½ inch squares and pat dry with a paper towel. Sprinkle liberally with kosher salt, onion powder, garlic powder, and pepper. Dust with flour and set aside.
  • In a large heavy-bottomed skillet with a lid (or a shallow Dutch oven), heat 2 tablespoon bacon fat over medium-high heat. Add mushrooms and stir to coat. Sprinkle with salt and cook until mushrooms release their juices and have browned. Remove from pan and add 2 tablespoon more bacon fat (or other cooking oil, if desired), working in batches, sear the roast on all sides before removing from pan.
  • Lower heat to medium and add onion and carrot, stirring to coat. Season with more kosher salt. Cook until carrots begin to soften and onions become translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Deglaze pan with brown ale, scraping all those flavorful bits up from the bottom. Stir in beef stock.
  • Return meat to pan and add a few sprigs of fresh thyme. Cover and cook over low heat for 1 ½ - 2 hours, or until liquid has reduced and meat is fork tender. Stir in frozen peas and cooked mushrooms. (At this point the filling can be cooled and refrigerated for a day, if desired.)
  • Preheat oven to 425 degrees. Divide filling among prepared ramekins. Cut the puff pastry into 6 equal squares (or using a large round cutter) to place over the top of the ramekins. Brush with eggwash and sprinkle with more fresh thyme.
  • Bake in preheated oven for 10 – 15 minutes, or until crust is golden brown. And serve hot!


Serving: 1g | Calories: 228kcal | Carbohydrates: 14g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 1461mg | Potassium: 846mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1883IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 5mg