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.
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.
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.
This southern recipe takes 150 minutes to prepare and yields 6 servings. At 829.63 calories per serving with 49.24g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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.
Pro Tips
1For a richer flavor, brown the rabbit pieces in a little oil or bacon fat before simmering in the broth.
2Letting the filling cool slightly before adding the crust is key to preventing a soggy top crust.
3If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.
4The filling can be made up to two days in advance and stored in the refrigerator. Gently reheat before pouring into the pie dish and baking.
5For a bottom crust, you can use a second pie crust to line the dish before adding the filling. Blind bake it for 10 minutes to prevent it from getting soggy.
Recipe Variations
Protein Swap
Protein Swap
If rabbit is unavailable, this recipe works beautifully with 2.5 lbs of bone-in chicken thighs or a whole cut-up chicken. You can also use leftover shredded turkey.
Vegetable Add-ins
Vegetable Add-ins
Feel free to add other vegetables to the filling, such as 1 cup of sliced mushrooms (sautéed with the onions), corn, or green beans.
Herbaceous Twist
Herbaceous Twist
Incorporate other herbs like fresh rosemary or sage into the filling for a different aromatic profile. Add them with the garlic.
Biscuit Topping
Biscuit Topping
Instead of a pie crust, top the filling with homemade or store-bought biscuit dough for a classic Southern-style cobbler topping.
Health Benefits
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Excellent Source of Lean Protein
Rabbit meat is a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function. It's leaner than beef, pork, and even some cuts of chicken.
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Rich in B Vitamins
This dish provides a good amount of B vitamins, particularly Vitamin B12 from the rabbit meat, which is crucial for nerve function and the formation of red blood cells. The vegetables also contribute various B vitamins.
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Provides Essential Minerals
The combination of rabbit and vegetables offers important minerals like iron, phosphorus, and potassium, which support energy production, bone health, and proper fluid balance in the body.
Frequently Asked Questions
Is Rabbit Pot Pie healthy?
Rabbit Pot Pie is a rich, comfort food dish. While it contains lean protein from the rabbit and vitamins from the vegetables, the creamy sauce and pie crust make it higher in calories and fat. It's best enjoyed as an occasional treat rather than a daily meal.
How many calories are in one serving of Rabbit Pot Pie?
A single serving of this Rabbit Pot Pie contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the cream and the type of pie crust.
Can I use chicken instead of rabbit?
Absolutely! This recipe is very versatile. You can substitute the rabbit with an equal amount of bone-in chicken thighs or a whole cut-up chicken. The cooking time for simmering the chicken will be slightly less, around 45-60 minutes.
Can I make this pot pie ahead of time?
Yes, the filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When you're ready to bake, gently reheat the filling on the stovetop, pour it into the pie dish, top with the crust, and bake as directed.
How do I store and reheat leftovers?
Store leftover pot pie covered in the refrigerator for up to 3-4 days. To reheat, place individual slices on a baking sheet and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. This method helps keep the crust crispy.
Rabbit Pot Pie Recipe | CraftMyMeals | CraftMyMeals
