Homemade Pot Pie with Rabbit Meat
This warm and inviting homemade pot pie with rabbit meat is the perfect cozy meal for a cold day. A creamy rabbit meat filling with a flaky, buttery crust makes this a recipe you reach for again and again.
Why You’ll Love This Pot Pie Recipe
This pot pie recipe with rabbit meat is creamy, savory, and delicious! It is packed full of flavorful herbs such as thyme and rosemary. This meal is warm and filling, the perfect dinner for a cold evening. Once you try this recipe, you will reach for it again and again!
Raise Your Own Rabbit Meat
Did you know that it is simple to raise meat rabbits in your own backyard? Meat rabbits are the perfect way to produce meat even with a small yard in an urban area because they are quiet animals, don’t require a lot of space, breed quickly, and are easy to process.
Learn everything you need to know about raising meat rabbits from planning your setup to the best way to freeze the meat! Check out Raising Meat Rabbits for Beginners (A Complete Guide).
Before You Begin
Before you begin, make sure that your rabbit meat is cooked and shredded. This recipe is a great way to use up the front legs of meat rabbits that are hard to debone. If you are processing your own meat rabbits, save all of the front legs, boil them with vegetable scraps to make a delicious and medicinal herbal broth. Then take the cooked rabbit meat off the bone.
You can use any cooked meat from the rabbit, but be sure to shred the meat ahead of time.
Homemade Pot Pie with Rabbit Meat
Course: Dinner6
servings30
minutes30
minutesThis warm and inviting homemade pot pie with rabbit meat is the perfect cozy meal for a cold day. A creamy rabbit meat filling with a flaky, buttery crust makes this a recipe you reach for again and again.
Raising Meat Rabbits
Learn how to raise your own meat rabbits from breeding to freezing.
Before You Begin
– Debone, cook, and shred the rabbit meat
– For added flavor, make your own herbal broth.
Other Rabbit Meat Recipes
– Taco Soup with Rabbit Meat
– Creamy White Chili with Rabbit Meat
– Southwest Sheet Pan Dinner
Ingredients
- Pie Crust
325 g soft white wheat
1/2 tsp salt
2 sticks of shredded cold butter
1 tbsp honey
9-10 tbsp ice water
- Pot Pie Filling
2 tbsp butter
1/2 cup diced onion
2 tbsp minced garlic
1 cup diced carrots
1 cup diced celery
2 cups shredded rabbit meat
2 tbsp flour
1 1/2 cup broth
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1/2 tsp rosemary
Directions
- Pie Crust
- Weigh out the grain berries and mill the flour.
- In a bowl, combine the flour, salt, and grate in 2 sticks of cold, salted butter.
- Mix the flour, salt, and cold butter with a fork until the butter is crumbly and dispersed throughout the mixture.
- Add the honey and 9 tbsp of cold ice water.
- Mix the dough together with a fork until all of the ingredients are wet.
- Quickly form a ball of dough with your hands. If the dough is too dry, add another tablespoon of water. (Don’t overwork the dough).
- Cut the ball into 2 halves.
- Roll out one half of the dough and place it in the bottom of your pie pan. Reserve the other ball of dough for the top. Put the pie dough in the fridge until the end.
- Filling
- In a pan on the stove, melt the butter and saute the onion and garlic until the onion is translucent.
- Next, add the carrots, celery, and shredded rabbit meat and mix until all of the ingredients are coated in butter.
- Sprinkle in the flour and mix to coat the ingredients.
- Next, add in the broth and heavy cream. Whisk constantly until the filling begins to thicken.
- Add in the salt, pepper, thyme, rosemary, and mix.
- Allow the filling to simmer for 5-10 minutes until it becomes thickened and creamy.
- If you plan to bake immediately, pull the dough out of the fridge.
- Roll out the 2nd ball of dough for the top of the pot pie.
- Pour the filling into the pie crust at the bottom of the pan. Place the second rolled out crust on top and pinch the edges together.
- Cut 4 slits into the top of the pie to allow steam to escape while baking.
- Bake at 350 F for 30 minutes.
- If you are making the pie ahead of time, allow the filling to cool completely BEFORE assembling the pie. The butter in the crust needs to stay cold until baking. Store the pie in the fridge until baking.
Ingredients for Pot Pie
- Soft white wheat
- Salt
- Cold butter
- Honey
- Onion
- Garlic
- Carrots
- Celery
- Rabbit meat
- Broth
- Heavy cream
- Salt and pepper
- Thyme and rosemary
Equipment
How to Make Pot Pie
Fresh Milled Pie Crust
Weigh out the grain berries and mill the flour.
In a bowl, combine the flour, salt, and grate in 2 sticks of cold, salted butter.
Mix the flour, salt, and cold butter with a fork until the butter is crumbly and dispersed throughout the mixture.
Add the honey and 9 tbsp of cold ice water.
Mix the dough together with a fork until all of the ingredients are wet.
Quickly form a ball of dough with your hands. If the dough is too dry, add another tablespoon of water. (Don’t overwork the dough).
Cut the ball into 2 halves.
Roll out one half of the dough and place it in the bottom of your pie pan. Reserve the other ball of dough for the top. Put the pie dough in the fridge until the end.
Pot Pie Filling
In a pan on the stove, melt the butter and saute the onion and garlic until the onion is translucent.
Next, add the carrots, celery, and shredded rabbit meat and mix until all of the ingredients are coated in butter.
Sprinkle in the flour and mix to coat the ingredients.
Next, add in the broth and heavy cream. Whisk constantly until the filling begins to thicken.
Add in the salt, pepper, thyme, rosemary, and mix.
Allow the filling to simmer for 5-10 minutes until it becomes thickened and creamy.
If you plan to bake immediately, pull the dough out of the fridge.
Roll out the 2nd ball of dough for the top of the pot pie.
Pour the filling into the pie crust at the bottom of the pan. Place the second rolled out crust on top and pinch the edges together.
Cut 4 slits into the top of the pie to allow steam to escape while baking.
Bake at 350 F for 30 minutes.
If you are making the pie ahead of time, allow the filling to cool completely BEFORE assembling the pie. The butter in the crust needs to stay cold until baking. Store the pie in the fridge until baking.
How to Store Pot Pie
After the pot pie has completely cooled, wrap the pie pan tightly in plastic wrap or store the pie pieces in an airtight container in the fridge for up to a week.
To freeze, wrap the prepared pot pie in two layers of plastic wrap. Completely defrost the pie on the counter at room temperature before baking.
FAQ
What is rabbit pot pie? Rabbit pot pie is similar in flavor and texture of chicken pot pie except this recipe calls for shredded, cooked rabbit meat.
How should the rabbit meat be cooked before adding it to the pie? The rabbit meat can be roasted or boiled to cook the meat, then shred it off the bone.
Can I substitute another meat? Yes! Cooked shredded chicken is a great substitute or any other white meat.
This creamy, homemade pot pie with rabbit meat is warm, buttery, and bursting with herbal flavor! This cozy recipe is a dish you will reach for again and again.
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