Venison Pot Pie

We enjoyed two nights in a row of pot pies and carrot cakes, in celebration of Ry's birthday. I decided to change it up a bit the second night, using venison instead of turkey burger. It was also fun making it in a 9x13 baking dish, with cookie cut-outs for the top crust. It looked great! It also tasted great, there were no leftovers. Be creative with your filling, you could really put whatever veggies you have in the fridge. Enjoy!

1 Cup + 2 Tablespoons rice flour mix*
1 teaspoon guar gum
a pinch of salt
1 Tablespoon sugar
1/2 Cup shortening, frozen for 20 minutes
1/4 cup cold seltzer water
2 teaspoons cider vinegar
*1 cup white rice flour, 1 cup brown rice flour, 2/3 cup arrowroot flour, 1/3 cup tapioca flour
Mix together flour mix, guar gum, salt and sugar. Add in shortening, pulse until it crumbles. Mix together cold seltzer water and apple cider vinegar. Drop by the tablespoon into dough, until it comes together. If the dough is too sticky, add a teaspoon of flour mix until it reaches correct consistency. Divide dough into two pieces. Flatten each piece into a round disc, sprinkle with flour and place wax paper on top. Place in freezer for 20-30 minutes, while preparing filling. Remove from freezer and roll into large pie crust, mini pie crusts, galettes, etc. It holds together amazingly well! Bakes beautifully! Tastes wonderful!
Filling*
1-pound ground venison burger
1 tablespoon palm shortening
1/2 teaspoon sea salt
1 onion
1 large sweet potato, cubed
2 large carrots, chopped
1/8 cup cold water
3 tablespoons tapioca flour
Heat up palm shortening in a large pan, add onions, sweet potatoes and carrots. Saute for 5-7 minutes. Add venison burger and sea salt. Cook until burger is done. Cook until burger is done and sweet potatoes begin to soften.
Preheat oven to 350 degrees. In a small dish, whisk together tapioca flour and cold water, until smooth. Pour over filling. Mix continuously, allowing the mixture to thicken. Once the filling has thickened, remove from heat.
Remove pie crusts from freezer, rolling out the two discs into one large crust. Place into a 9x13 glass baking dish, cutting off the extras. Add filling. Roll out the extra dough and cut out with cookie cutters. Place the shapes on top of pie. Bake at 350 degrees for 45 minutes to an hour, until the crust has browned and the filling is bubbling.
*Please be creative with your filling choices. I went with what we had in the fridge and found at the grocery store. Other vegetables that would be good include rutabagas, turnips, beets, taro root, yams, celery, etc. You can also switch the burger, if you don't tolerate turkey. Most importantly, the crust is excellent, so whatever you mix together, just remember the hardest part taste great :)