No matter what season or the crowd, there is always a comfort food that will win over the masses. The Pot Pie. With a spin on the regular pot pie that is sure to warm your belly on a chilly day, feed everyone on a budget and bring a smile to everyones face when they take that first bite. We know, we just served this to some guests, and they begged for more! Below is step by step how to make the entire pie from scratch!

Time to Make: 1 hr

Serves: 6 people

Rabbit Pot Pie

Rabbit Pot Pie with Herbed Crust (Serves 6)

For the Herbed Pie Crust (or just buy 2 store bought pie crusts and skip this part)

• 1 1/2 cup All Purpose Flour (plus extra for rolling out the dough)
• 3/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Thyme
• 1/2 teaspoon Oregano
• 8 tablespoons Butter or Lard
• 6 to 8 tablespoons of Cold Water

Combine flour, salt, pepper and herbs in a medium bowl until blended. Using a fork, mix the butter or lard into the flour mixture until crumbly, slowly adding water until dough is moist enough to be held together. Shape dough into ball and spilt into two. Place half the dough onto floured surface and roll out to desired size for your baking container. Place this in the bottom of your baking container. Save the 2nd half to roll out and place over filling.

For the Filling:

• 6 tablespoons of butter
• 3 small celery sticks coarsely chopped
• 3 carrots, finely chopped
• 1 large onion diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup whole corn kernels
• 1/2 cup peas
• 3 cups of rabbit cooked
• 1/2 cup flour
• 2 cups of rabbit broth (see our blog post)
• 1 cup whole milk 
• 1/2 cup half and half
• 1 teaspoon thyme

Preheat oven to 400 degrees Fahrenheit. 

Melt butter in a pan and sauté celery, carrots, onions over medium high heat until crispy and tender. Reduce heat to low and add salt pepper, corn, peas, rabbit and stir gently until mixture is warmed then turn off heat. 

In a separate pot on medium heat, combine rabbit broth, half and half as well as the thyme until the liquid begins to boil. Reduce heat and slowly incorporate flour to make thick and rick sauce.

Combine sauce to rabbit and vegetables mixture and stir. Add contents into a crust lined baking container or pie crust until full. Using second pie crust, cover the pie and filling, folding down the edges and crimping edges of crust with a fork to seal both crusts together.

Bake at 400 degrees Fahrenheit for 35-45 mintues or until golden brown and the filling is bubbling.

Remove from heat, slice and serve warm with salt and pepper.