Rabbit Pot Pie

Rabbit Pot Pie

Ingredients for filling
1 rabbit
1 cup chicken broth
1 cup water
¼ cup vegetable oil
½ tsp Dickie Bird Farm Garlic Salt
2 Tbsp butter
1 cup mushrooms, chopped

4 green onions, chopped
1 (10.5 oz) can cream of celery soup
Salt and pepper

1. Preheat oven to 325 degrees.
2. Place rabbit in a roasting pan with broth water and vegetable oil. Season with garlic salt. Covr with foil and roast in low heat until meat easily falls off bone, about 2 hours. Remove meat and shred with forks.
3. Prepare piecrust (see directions below).
4. Increase oven temp to 350 degrees.
5. Sauté mushrooms and onions in 2 Tbsp butter until fragrant. Add soup and rabbit meat to skillet. Season with salt and pepper.
6. Pour mixture into baked bottom crust. Roll remaining 1/3 dough out to make a top crust. Cut four vents.
7. Bake 40-45 minutes until crust is golden. Allow pie to cool and set before serving.


 Ingredients for crust
2 cups flour plus additional for rolling
¼ tsp salt
2/3 cup butter
5 Tbsp cold water

1. Preheat oven to 350 degrees.
2. Sift together flour and salt in a large bowl.
3. Blend in butter, using a fork to break down chunks. Work into crumbles.
4. Add water to create dough.
5. Break off about 2/3 of the dough for the bottom crust. Roll out a large circle. Place in the bottom of a pie dish.
6. Poke crust a few times with a fork. Bake 12 minutes. Remove from oven.

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