Bison Pot Pie

Serves: 2 • Cooking time: 1 hour

Enjoy the best of flavor and tenderness in bison with this delicious and cozy bison pot pie.


1 pound leftover cooked bison roast, cut into large cubes

3 Tablespoons olive oil 

1 onion, finely chopped

3 carrots, peeled and cut into 1/2-inch pieces

2 Tablespoons tomato paste

4 garlic cloves, minced

1/2 cup dry red wine, or 1/2 cup water

3 Tablespoons all-purpose flour

2 cups vegetable or beef broth

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

1 store-bought or homemade batch of pie dough

1 egg

Cooking Instructions:

Preheat the oven to 375 degrees. 

Using the Instant Pot, if you have one, or a Dutch Oven, heat the oil and sauté the onion. Add the carrots and cook for 5 minutes. Add the flour, stir well and ‘cook’ the flour for 2-3 minutes. Add the tomato paste and garlic and mix well, heating thoroughly. Add wine and scrape up any bits of brown off the bottom of the pan. Finally, add the bison meat, broth, soy sauce, and Worcestershire. If using the Instant Pot, follow the instructions to seal the lid and pressure cook for 8 minutes. Let it naturally release before removing the lid. 

If using an oven, cover the pot and cook for 45 minutes in a 350-degree oven. Check periodically to ensure the liquid is not absorbing too quickly. If it is, add a touch more broth, stir, and cover before putting back in the oven. 

If your stew is far too runny, make a cornstarch slurry and add a bit at a time to the simmering stew to thicken to your liking. Once the stew is finished cooking, set aside to cool slightly. 


Choose what size you will want your Bison Pot Pie to be. For this recipe we used small ramekins for individual servings. If you want a larger pot pie, a pie plate could be a good option.


Roll out your pie crust to a size that would cover the top of the area you are covering. For our ramekins, we rolled and cut out 6” rounds. We used the leftover dough to shape leaves and attached them with a small dab of egg wash before attaching. Once the top of your pot pie is ready, scoop your stew into the pot pie container(s) of your choosing, filling ¾ of the way up. Top the bison stew with the rolled-out dough and secure around the edges by pressing firmly on the top of the dough onto the lip of your pie plate or ramekin. If it is not sticking, use a bit of egg was on the rim and then lay the dough on top of the egg washed edge, pressing firmly. The egg wash will act as glue. 


Finally, brush egg wash over the entire top of the dough. Place the pot pie on a cookie sheet and place in a 375-degree oven. Bake for 25 minutes or so and then check to see if your dough has puffed and browned. If not, continue to cook until the center of the dough is cooked through and the crust of the pot pie is golden brown. 


Remove from the oven and cool slightly before serving.