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Ben’s ‘Surprisingly Good’ Pot Pies

Ben's Surprisingly Good Venison Pot Pie
Ben Davis

In our family we call it “Going Martha Stewart”.  And it happened to me, again, last night.  I was on Pinterest this morning and found a recipe for “Pot Pie Cupcakes” that I just had to try (pictured below).  It looked yummy and simple.  But then it hit me and I went all “Rachael Ray”.  I thought I would just make a couple of little changes and produce an even cooler meal.  (I also, put kids bikes together without reading any directions.)  Well, what happened is I turned a simple meal into a rather complicated, big ass, production.  My food prep time was about quadrupled.  I started the meal with Judge Judy and pulled it out of the oven with Diane Sawyer.

When it was all said and done, according to my wife and son, the pot pies were: “Surprisingly Good”!?  Now, I used venison in my pies but you can use whatever you can whack and fry up in a pan.  If you want to give it a try the recipe for “Ben’s Surprisingly Good Pot Pies” is right down there under the picture of the meal that I set out to cook.                                                Chow Happy!

Chicken Pot Pie Cupcakes

Ben’s “Surprisingly Good” Pot Pie


-1 pound of venison (or any meat you’d like to use)
-1 Cup of Shredded Pepper Jack Cheese
-1 Package Reduced Fat Crescent Rolls
-2 Carrots
-1/2 Onion
-1 Cup Peas
-1/2 Cup Broccoli
-1 Fresh Jalapeño
-1 Can Cheddar Cheese Soup

Preheat oven to +375 degrees. Dice all veggies into small pieces. Brown meat. Add veggies to meat and mix together and cook for just a couple of minutes. Pour veggie and meat combination into a bowl and mix in the can of Cheddar Cheese soup. The Crescent Rolls come in packs of 8. I took 2 triangles and rolled them together into 1 square with a rolling pin on a cutting board. Spray your ramekin (or whatever you want to use) with Olive oil. Line the ramekin with the rolled thin Crescent Roll. Spoon meat, veggie, & soup mixture on top of Cresset lined ramekin. Tear up the remaining Crescent Roll triangles and place the pieces over the top of the mixture in each ramekin. Bake for about 15 minutes then sprinkle 1/3 cup of shredded Pepper Jack cheese on the top of each entrée. Cook until browned. Make 3 kinda large servings.

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