Rabbit Pot Pie

This comforting Rabbit Pot Pie is a Southern-style classic that transforms tender rabbit meat into a hearty, satisfying main course. The dish features a rich, savory gravy loaded with diced carrots, celery, onions, and potatoes, creating a robust vegetable medley that complements the delicate flavor of the rabbit. Encased in a golden, flaky pie crust, it offers the perfect balance of crunchy texture and warm, savory filling. Ideal for a cozy weeknight dinner or a special family gathering, this recipe brings rustic home-style flavor to your table. It is an excellent way to enjoy game meat in a familiar, comforting format that appeals to all ages.

Cooking Method: Baking, Boiling

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1380.1

Dietary: Gluten-free

Description

This comforting Rabbit Pot Pie is a Southern-style classic that transforms tender rabbit meat into a hearty, satisfying main course. The dish features a rich, savory gravy loaded with diced carrots, celery, onions, and potatoes, creating a robust vegetable medley that complements the delicate flavor of the rabbit. Encased in a golden, flaky pie crust, it offers the perfect balance of crunchy texture and warm, savory filling. Ideal for a cozy weeknight dinner or a special family gathering, this recipe brings rustic home-style flavor to your table. It is an excellent way to enjoy game meat in a familiar, comforting format that appeals to all ages.

Ingredients

1 lg Rabbit
1 lg Onion, chopped
2 Stalks Celery, chopped
1 clove Garlic, minced
3 Carrots, chopped
3 Potatoes, cubed
2 Chicken bouillon cubes
1 package Frozen vegetables
1 package Chicken gravy mix
2 Prepared pie crusts

Directions

1
Place the whole rabbit in a large pot and cover with one quart of salted water. Bring to a boil, then reduce heat and simmer until the meat is tender and cooked through.
2
Remove the rabbit from the broth and let it cool enough to handle. Chop the meat into bite-sized cubes, discarding bones and skin, and return the meat to the reserved broth.
3
Add the chopped onion, minced garlic, celery, carrots, cubed potatoes, and bouillon cubes to the pot with the rabbit.
4
Return the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5
Stir in the frozen vegetables and the chicken gravy mix (prepared according to package directions with 1/2 cup water) into the pot. Bring to a gentle boil to combine and thicken slightly.
6
Remove the pot from heat and let the filling cool slightly. Pour the mixture into a pre-baked pie shell.
7
Cover the filling with the second pie crust. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
8
Place the pie on a baking sheet and bake in a preheated oven at 375&# 194;Â°F (190ÃÂ°C) for 20-25 minutes, or until the top crust is golden brown and flaky.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1380.1kcal

% Daily Value *
Total Fat 67.7g105%
Saturated Fat 16.7g84%
Cholesterol 126.8mg43%
Sodium 958.4mg40%
Total Carbohydrate 140.7g47%
Dietary Fiber 10.6g43%
Sugars 12.5g
Protein 53.1g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rabbit, pot pie, southern, comfort food, gravy, pie crust, root vegetables, chicken broth, game meat, dinner, hearty, rustic, family meal, slow cooked, flaky crust, savory, traditional, homestyle

Read it online: https://www.chefs-mate.com/recipe/rabbit-pot-pie/