Rabbit Pot Pie - Homestead Recipes

Buttery, flaky crust… divine gravy… perfectly sautéed and steamed veggies… and delicious shredded rabbit meat. Are you looking for a staple comfort food recipe for your homestead?

THIS. IS. IT!

Rabbit pot pie is a hands down winner for rainy days and cold winter nights. This recipe includes favorite root veggies and herbs. For directions on how to make a rustic homemade crust, make sure to watch the video that goes along with this blog post!

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Rabbit Pot Pie

Pot Pie Filling Ingredients

• PIE CRUST*

• 5 tbsp. butter

• 2 c. cooked and shredded rabbit

• 1 yellow or sweet onion, chopped

• 2 carrots, chopped

• 1 c. mushrooms, chopped

• 3 cloves of garlic, minced

• 1 tbsp. fresh thyme, finely chopped

• 1 c. frozen peas

• 1/4 c. flour

• 1 c. rabbit bone broth (chicken stock or broth works as well!)

• 1/2 c. milk

• 1 tsp. salt

• 1/2 tsp. black pepper

• 1/2 tsp. onion powder

• 1/2 tsp. garlic powder

• Egg wash - 1 egg + 1 tbsp. milk whisked together

*In this recipe I will just be focusing on the filling recipe. I explain how I make homemade pie crust in the video above! For this recipe, I like to par-bake a bottom crust and add a top crust for the final bake.

Check out these mini cast iron pans we use! Great for personal pot pies.

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Instructions

1. Preheat your oven to 425F and par-bake your pie crust in a dish of your choosing (cast iron, glass, and ceramic all work well!). For a homemade pie crust recipe, check out my video above!

2. Heat 3 tbsp. of butter in a large saucepan over medium-low heat and add your finely diced onion. Sauté 5 minutes, or until translucent.

3. Add carrots, mushrooms, thyme, and garlic. Mix all veggies evenly in the pan and cover the pot. Sauté for another 5 minutes.

4. Add your last 2 tbsp. of butter and your seasonings - salt, pepper, onion powder, and garlic powder. Mix everything in the pan until your butter melts.

5. Add your frozen peas and cook for another 2-3 minutes, covered, until your peas are completely thawed.

6. Add 1/4 c. flour to the pot and stir to coat the veggies with the flour.

7. Slowly add your 1 c. of broth, mixing constantly so that the gravy thickens between each pour. Add your 1/2 c. of milk and mix continuously until the gravy thickens and looks uniform.

8. Add in 2 c. cook and shredded rabbit and mix well until all ingredients are heated through. Remove from heat.

9. Fill your prepared pie crust with your pot pie filling. Carefully add your top pastry and tuck the edges into the dish (see the video!). Using a fork to crimp the edges of the pie. Brush the top of the pie with egg wash and carefully cut an “X” in the middle.

10. Bake at 425F for 25-30 minutes, or until the top crust is a nice golden brown. Remove from the oven and allow to cool for 5-10 minutes.