Tender, slow-cooked rabbit and hearty vegetables in a rich, creamy sauce, all tucked under a golden, flaky pie crust. A true taste of Southern comfort food, perfect for a cozy family dinner.
Prep30 min
Cook120 min
Servings6
Serving size: 1 slice
830cal
49gprotein
44gcarbs
52g
Ingredients
2.5 lb Whole Rabbit (Cut into 6-8 pieces)
6 cup Low-Sodium Chicken Broth (For simmering the rabbit)
A simple yet incredibly comforting dish of tender egg noodles tossed in rich, melted butter, Parmesan cheese, and a hint of fresh parsley. The ultimate quick and easy meal, perfect for kids and adults alike.
Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
About Rabbit Pot Pie, Buttered Noodles and Sauteed Green Beans with Bacon
Soul-satisfying rabbit pie with buttery noodles – a homestyle comfort food!
This new_england dish is perfect for dinner. With 1504.01 calories and 75.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Heavy Cream
2 medium Yukon Gold Potatoes (Peeled and diced into 1/2-inch cubes)
1 cup Frozen Peas
1 tsp Dried Thyme
2 tbsp Fresh Parsley (Chopped)
1.5 tsp Salt (Or to taste)
0.75 tsp Black Pepper (Freshly ground)
1 sheet Refrigerated Pie Crust (One 9-inch sheet for the top crust)
1 large Egg (For egg wash)
1 tbsp Water (For egg wash)
Instructions
1
Simmer the Rabbit
In a large Dutch oven or stockpot, combine the rabbit pieces, 6 cups of chicken broth, quartered onion, roughly chopped celery and carrots, and bay leaves.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently for 75-90 minutes, or until the rabbit meat is very tender and easily pulls away from the bone.
Carefully remove the rabbit pieces from the pot and set them on a plate to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables and bay leaves. Reserve 2 cups of this flavorful broth for the filling.
2
Prepare the Rabbit Meat
Once the rabbit is cool enough to handle, use your fingers or two forks to shred the meat from the bones. Be sure to discard all bones, cartilage, and skin.
You should have approximately 3 to 4 cups of shredded rabbit meat. Set it aside.
3
Create the Creamy Filling
Preheat your oven to 400°F (200°C).
In the same Dutch oven (wiped clean), melt the butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 6-8 minutes until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste, creating a roux.
Gradually whisk in the 2 cups of reserved rabbit broth and the heavy cream until smooth. Bring the sauce to a simmer, stirring frequently, until it thickens, which should take about 3-5 minutes.
Stir in the shredded rabbit meat, diced potatoes, frozen peas, dried thyme, chopped parsley, salt, and black pepper. Reduce heat to low and simmer for 5-7 minutes to allow the flavors to meld and the potatoes to begin cooking.
4
Assemble and Bake the Pie
Pour the hot filling into a 9-inch deep-dish pie plate. Let it cool for 10-15 minutes to prevent the crust from becoming soggy.
Carefully unroll the pie crust and lay it over the filling. Trim the excess crust, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges decoratively to seal.
Cut 3-4 small slits in the top of the crust to allow steam to escape during baking.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top of the crust for a golden, shiny finish.
Place the pie plate on a baking sheet to catch any potential drips. Bake for 25-30 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly.
5
Rest and Serve
Remove the pot pie from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing. This allows the filling to set, making it easier to serve.
Serve hot and enjoy this classic Southern comfort dish.
417cal
10gprotein
32gcarbs
28gfat
Ingredients
1 lb Egg Noodles (Wide or medium)
1 tbsp Salt (For boiling pasta water)
0.5 cup Unsalted Butter (1 stick, cut into pieces)
0.5 cup Parmesan Cheese (Freshly grated)
2 tbsp Fresh Parsley (Finely chopped)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the egg noodles. Cook according to package directions until al dente, typically 7-9 minutes.
2
Just before draining, carefully scoop out and reserve about 1 cup of the starchy pasta water. Drain the noodles well in a colander.
3
Return the empty pot to the stove and set the heat to low. Add the butter and allow it to melt completely without browning, which should take about 1-2 minutes.
4
Add the drained noodles back to the pot with the melted butter. Toss well to coat every strand.
5
Remove the pot from the heat. This is crucial to prevent the cheese from clumping. Immediately add the grated Parmesan cheese, chopped parsley, 1/2 teaspoon of salt, and freshly ground black pepper.
6
Toss vigorously until the cheese melts into a creamy sauce that coats the noodles. If the sauce is too thick or the noodles seem dry, add a splash of the reserved pasta water (about 1/4 cup at a time) and continue tossing until you reach your desired consistency.
7
Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 lb fresh green beans (trimmed)
0.25 cup chicken broth (can substitute with water)
0.5 tsp kosher salt (adjust to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
2
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
4
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
5
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
