Smoky Venison Chili Pot Pie With Flaky Crust

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 40 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours (including chilling the dough)

Quick Ingredients

• 4 slices (about 4 oz) bacon, diced
• 2 lb ground or finely diced venison
• 2 tbsp olive oil
• 1 large onion, 1 red bell pepper, 1 poblano (all diced)
• 4 cloves garlic, minced
• 2–3 chipotle peppers in adobo + 1 tbsp adobo sauce, minced
• 3 tbsp tomato paste
• 2 tbsp chili powder, 1 tbsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder (optional), 1 tbsp brown sugar (optional)
• 2 tbsp all-purpose flour
• 1½ cups beef broth
• 1 (28-oz) can crushed tomatoes + 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 (15-oz) can kidney or black beans, drained (optional)
• Salt and black pepper
• 2½ cups all-purpose flour, 1 tsp salt, 1 tsp sugar (optional)
• 1 tsp chopped fresh thyme or rosemary (optional)
• 1 cup cold unsalted butter, cubed
• ½–¾ cup ice water
• 1 egg + 1 tbsp milk (egg wash)

Do This

• 1. Make dough: Mix flour, salt, sugar, and herbs. Cut in cold butter, add ice water until dough just comes together. Divide, flatten into discs, wrap, and chill at least 30 minutes.
• 2. Brown bacon in a Dutch oven. Add venison and brown well in bacon fat and olive oil; season with salt and pepper.
• 3. Add onion and peppers; sauté until soft. Stir in garlic, tomato paste, spices, chipotles, and flour; cook 1–2 minutes.
• 4. Add broth, tomatoes, and beans (if using). Simmer uncovered 30–35 minutes until very thick. Taste and adjust seasoning; let cool slightly.
• 5. Preheat oven to 400°F (200°C). Grease 6 oven-safe bowls. Roll chilled dough to about ⅛–¼ inch thick and cut circles about 1 inch wider than dish rims.
• 6. Fill dishes with thick chili. Brush rims with egg wash, lay pastry over, seal and crimp edges, cut vents, brush tops with egg wash.
• 7. Bake 25–30 minutes (individual) or 30–35 minutes (large) until pastry is deep golden and filling bubbles. Rest 10–15 minutes before serving.

---

Why You’ll Love This Recipe

• Deep, smoky venison chili tucked under a golden, flaky pastry dome for the ultimate cold-weather comfort dinner.
• Uses lean game meat but stays rich and hearty thanks to bacon, spices, and a buttery crust.
• Can be made as individual cabin-style pot pies or one big family-style dish.
• Great make-ahead potential: the chili and even the unbaked pies can be prepped in advance.

Grocery List

• Produce: Yellow onion, red bell pepper, poblano (or green bell pepper), garlic, fresh thyme or rosemary (optional), lime (optional), cilantro or scallions (optional, for serving).
• Dairy: Unsalted butter, egg, milk or cream, sour cream and shredded sharp cheddar (optional, for serving).
• Pantry: Venison, bacon, olive oil, chipotle peppers in adobo, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, unsweetened cocoa powder (optional), brown sugar (optional), all-purpose flour, beef broth, crushed tomatoes, fire-roasted diced tomatoes, canned kidney or black beans (optional), salt, black pepper, cornmeal (optional thickener), hot sauce (optional).

Full Ingredients

For the Smoky Venison Chili Filling

• 4 slices thick-cut bacon (about 4 oz / 115 g), diced
• 2 lb (about 900 g) ground venison or venison stew meat cut into ½-inch cubes
• 2 tablespoons olive oil, divided (more as needed)
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 poblano or green bell pepper, diced (for mild heat; use jalapeño for spicier)
• 4 cloves garlic, minced
• 2–3 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce (adjust to taste)
• 3 tablespoons tomato paste
• 2 tablespoons chili powder (American-style blend)
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon unsweetened cocoa powder (optional, for depth)
• 1 tablespoon brown sugar (optional, to balance acidity)
• 2 tablespoons all-purpose flour
• 1½ cups (360 ml) beef broth or game stock
• 1 (28-ounce / 800 g) can crushed tomatoes
• 1 (14.5-ounce / 410 g) can fire-roasted diced tomatoes, undrained
• 1 (15-ounce / 425 g) can kidney or black beans, drained and rinsed (optional)
• 1–1½ teaspoons kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 tablespoon lime juice or apple cider vinegar (optional, stirred in at the end to brighten)
• 1–2 tablespoons fine cornmeal or additional flour (optional, if you need extra thickening)

For the Rustic Cabin Pastry Dome

• 2½ cups (300 g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar (optional, for subtle sweetness)
• 1 teaspoon finely chopped fresh thyme or rosemary (optional, for a herby crust)
• 1 cup (2 sticks / 226 g) unsalted butter, very cold, cut into ½-inch cubes
• ½–¾ cup (120–180 ml) ice water, as needed

Egg Wash & Finishing

• 1 large egg
• 1 tablespoon milk or cream
• Flaky sea salt and freshly ground black pepper, for sprinkling (optional)
• Extra thyme or rosemary leaves, for garnish (optional)

To Serve (Optional)

• Sour cream
• Shredded sharp cheddar cheese
• Chopped cilantro or sliced scallions
• Hot sauce

Step-by-Step Instructions

Step 1: Make the rustic pastry dough

In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Stir in the chopped thyme or rosemary, if you would like a herby, cabin-style crust.

Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until most pieces are pea-sized with a few larger, flat shards. You want visible bits of butter for maximum flakiness, so do not overwork it into a paste.

Drizzle in ½ cup of ice water, tossing gently with a fork. Add more water 1 tablespoon at a time just until the dough clumps together when squeezed. It should be shaggy, not wet or sticky.

Turn the dough onto a lightly floured surface and gently gather it into a ball. Divide into 2 portions, flatten each into a thick disc, wrap tightly in plastic or parchment, and chill in the refrigerator for at least 30 minutes (and up to 2 days). Chilling relaxes the gluten and firms the butter, which gives you a flaky dome instead of a tough lid.

Step 2: Brown the bacon and venison

Place a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of fat in the pot (if you have more, you can spoon some off).

Increase the heat to medium-high. If the pot looks dry, add 1 tablespoon olive oil. Add the venison in an even layer, season lightly with salt and pepper, and let it sear without moving for 2–3 minutes to develop some browning. Continue to cook, breaking it up if ground or stirring if cubed, until well browned and no longer pink, about 7–10 minutes. If a lot of liquid accumulates, let it mostly cook off so the meat can caramelize slightly on the bottom of the pot.

Step 3: Build the smoky chili base

Push the browned venison to one side of the pot. Add the remaining 1 tablespoon olive oil if the bottom looks dry. Add the diced onion, red bell pepper, and poblano. Sauté, stirring and scraping up browned bits from the bottom, until the vegetables are softened and starting to take on some color, about 6–8 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder (if using), brown sugar (if using), and minced chipotle peppers with adobo sauce. Cook this mixture, stirring constantly, for 1–2 minutes; it should darken slightly and smell deeply aromatic.

Sprinkle the 2 tablespoons of flour over the mixture and cook, stirring, for 1 minute to remove the raw flour taste. This flour will help the chili thicken enough to sit under the crust without going soupy.

Step 4: Simmer the chili until thick and hearty

Pour in the beef broth, stirring and scraping the bottom of the pot to release any stuck-on browned bits. Add the crushed tomatoes, fire-roasted diced tomatoes (with their juices), the cooked bacon, and the beans if you are using them. Stir well to combine everything.

Bring the chili to a gentle simmer, then reduce the heat to low so it is just bubbling. Cook uncovered for 30–35 minutes, stirring occasionally, until the mixture is very thick and rich. It should be thicker than a typical bowl chili; when you drag a spoon across the bottom of the pot, the trail should briefly hold before filling in.

If the chili still seems loose after 30–35 minutes, continue to simmer or stir in 1–2 tablespoons of fine cornmeal or additional flour and cook for another 5 minutes. Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice or splash of vinegar if it needs brightness. Turn off the heat and let the chili cool for at least 10–15 minutes while you prepare the crust. Cooler filling helps keep the pastry flaky.

Step 5: Prepare the baking dishes and roll the pastry domes

While the chili simmers, position an oven rack in the center of the oven and preheat to 400°F (200°C). Lightly grease six 10–12 ounce oven-safe bowls, ramekins, or small cast-iron skillets. You can also use a single 3-quart baking dish for a family-style pie.

On a lightly floured surface, roll one disc of chilled dough into a large rectangle or circle about ⅛–¼ inch thick. Cut pieces that are about 1 inch wider in diameter than the tops of your bowls or dish. Repeat with the second disc of dough. Gather and reroll scraps as needed, working quickly so the dough stays cool.

Transfer the cut pastry rounds or shapes to a parchment-lined baking sheet and refrigerate for about 10 minutes to re-chill. Cold dough going into a hot oven is the secret to those high, flaky layers.

Step 6: Assemble the venison chili-pot pies

Divide the slightly cooled chili among the prepared dishes, filling each almost to the top but not mounded above the rim. You want a little headspace so the filling can bubble without lifting the crust off. For a single large dish, pour the chili in and level the surface.

In a small bowl, whisk together the egg and milk or cream to make an egg wash. Lightly brush the rims of your dishes with a bit of egg wash; this acts like glue for the pastry.

Drape a chilled pastry piece over each dish, letting it overhang slightly. Press the overhang gently against the outside of the dish to seal, then crimp with your fingers or a fork for a rustic cabin look. Cut 2–3 small slits or an X in the center of each dome to allow steam to escape. Brush the tops generously with the remaining egg wash and, if you like, sprinkle with flaky sea salt, a few thyme leaves, and freshly ground black pepper.

Step 7: Bake until golden, bubbling, and irresistible

Place the pot pies on a rimmed baking sheet lined with foil or parchment to catch any drips. Transfer to the preheated 400°F (200°C) oven.

Bake individual pies for 25–30 minutes, or a large family-style pie for 30–35 minutes, until the pastry is puffed and a deep golden brown and you can see the chili bubbling up through the steam vents. If the crust is browning too quickly toward the end, you can loosely tent it with foil.

Remove from the oven and let the pies rest on a wire rack for 10–15 minutes before serving. The filling will be lava-hot right out of the oven; this brief rest helps it thicken slightly and saves mouths from burns.

Serve as-is or with small bowls of shredded sharp cheddar, sour cream, hot sauce, and chopped cilantro or scallions on the side for people to add at the table.

Pro Tips

• Make it thicker than you think. For pot pie, the chili should be spoonable and thick, not soupy. If it looks at all runny, simmer longer or add a bit of cornmeal or flour before you bake.
• Keep the dough cold. Chill the pastry before rolling and again after cutting. Cold, firm butter creates steam pockets in the oven, which give you that rugged, flaky dome.
• Brown the meat well. Take the time to really brown the venison and render the bacon. Those browned bits at the bottom of the pot are pure flavor and give the chili its robust, smoky character.
• Adjust the heat level. Use fewer chipotles (or scrape out their seeds) for milder pies, or add extra chipotle and a pinch of cayenne if you want cabin-fire heat.
• Use sturdy dishes. Only use oven-safe bowls or skillets. Place them on a baking sheet so they are easier to move and any bubbling-over filling does not hit the oven floor.

Variations

• Shortcut puff pastry topping: Swap the homemade crust for 1–2 sheets of store-bought all-butter puff pastry. Thaw according to package directions, cut to size, and proceed with egg wash and baking as written.
• Cornbread chili-pot pie: Skip the pastry and top the thick chili with your favorite cornbread batter instead. Bake at 375°F (190°C) until the cornbread is cooked through and golden, about 25–35 minutes depending on thickness.
• Extra smoky ranch-style version: Add a dash of liquid smoke, use smoked salt, and char the peppers under the broiler before dicing for a bolder campfire flavor.

Storage & Make-Ahead

Make-ahead chili: The venison chili filling can be made up to 3 days in advance. Cool completely, then refrigerate in an airtight container. Reheat until warm and very thick before assembling the pies.

Make-ahead dough: The pastry dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, thaw overnight in the refrigerator before rolling.

Leftover baked pies: Let the pot pies cool to room temperature, then cover and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven for 20–25 minutes, until the centers are hot and the crust re-crisps. For quicker reheating, microwave briefly to warm the filling, then finish in the oven to crisp the top.

Freezing: You can freeze the chili on its own for up to 3 months. For assembled pies, it is best to freeze them unbaked: assemble in freezer-safe dishes, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 45–55 minutes, covering loosely with foil if the crust browns too fast.

Nutrition (per serving)

Approximate values for 1 of 6 servings, using beans and the pastry dome and without optional toppings: about 780 calories; 45 g fat (24 g saturated); 49 g carbohydrates; 5 g fiber; 7 g sugar; 37 g protein; 1,100–1,300 mg sodium. Actual values will vary based on specific ingredients, whether you include beans, and how much salt and toppings you use.