Rabbit Pot Pie Recipe

Name: Rabbit Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. diced cooked rabbit; 2 c. diced cooked vegetables (mixed frozen work well); 1/2 c. chopped onion; 1/4 c. chopped green pepper; 1/4 c. margarine; 1/4 c. flour, sifted; 2 c. rabbit broth or chicken; 1/2 tsp. salt; 1/4 tsp. pepper; 2 cloves garlic; 1 Tbsp. parsley flakes; pastry for 10-inch pie crust, top and bottom.

Servings: persons

3 c. diced cooked rabbit
2 c. diced cooked vegetables (mixed frozen work well)
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. margarine
1/4 c. flour, sifted
2 c. rabbit broth or chicken
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic
1 Tbsp. parsley flakes
pastry for 10-inch pie crust, top and bottom.

1
Heat margarine in large frying pan. Add onion and green pepper.
2
Cook 5 minutes over low heat. Blend in flour and cook until bubbly.
3
Pour in broth gradually, stirring constantly.
4
Cook until thick and smooth, stirring frequently.
5
Add seasoning.
6
Add meat and vegetables to gravy and heat.
7
Pour mixture into pie crust. Place top crust on and cut slits for steam to escape. Bake at 425u00b0 until crust browns and sauce bubbles.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. diced cooked rabbit, 2 c. diced cooked vegetables (mixed frozen work well), 1/2 c. chopped onion, 1/4 c. chopped green pepper, and more.

Yes, Rabbit Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rabbit Pot Pie

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