Rabbit Pot Pie
A hearty rabbit pot pie featuring tender meat, mixed vegetables, and savory gravy baked under a flaky crust, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Heat margarine in a large frying pan. Add chopped onion and green pepper.
- Cook over low heat for 5 minutes until vegetables are softened.
- Blend in sifted flour and cook until bubbly.
- Gradually pour in rabbit or chicken broth, stirring constantly to prevent lumps.
- Cook until the mixture thickens and becomes smooth, stirring frequently.
- Add salt, pepper, minced garlic, and parsley flakes to season the gravy.
- Add diced cooked rabbit and vegetables to the gravy and heat through.
- Pour the filling into a prepared pie crust.
- Cover with the top crust, cut slits for steam to escape, and seal the edges.
- Bake at 425°F until the crust is golden brown and the sauce bubbles.
Tips & Substitutions
For a richer flavor, consider using a mix of rabbit broth and chicken broth. If you don’t have rabbit, cooked chicken can be a great substitute. To enhance the filling, add herbs like thyme or rosemary. If you prefer a lighter crust, try using phyllo dough instead. Make sure to keep the filling cool before adding it to the pie crust to prevent sogginess.
Serving Suggestions
Serve the rabbit pot pie with a simple side salad or steamed vegetables for a complete meal. It pairs beautifully with Turkey Or Chicken Apple Salad for a refreshing contrast. For a heartier addition, consider mashed potatoes or crusty bread to soak up any extra gravy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F for about 20-25 minutes or until heated through. For a quick option, you can also microwave individual portions for 3-5 minutes, covered, to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rabbit Pot Pie contains roughly 1104 calories, with 6g protein, 38g carbohydrates, and 105g fat. It is an excellent source of vitamin C (112% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2382mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. Just be sure to thaw and drain them well before adding to the filling to avoid excess moisture, which can make the pot pie soggy.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the gravy. Ensure that your broth and pie crust are also gluten-free to maintain the integrity of the recipe.
What can I serve with rabbit pot pie?
Rabbit pot pie goes well with a variety of sides. Consider a light green salad or roasted root vegetables. For a comforting touch, you could serve it alongside creamy mashed potatoes or even a slice of West Virginia Mud Cake for dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).