Double Crust Rabbit Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
16 oz Rabbit Meat 2 crust, single 9" Frozen pie crust 1 cup, chopped Carrots, raw 10 beans (4" long) Green Beans (snap) 4 pat (1" sq, 1/3" high) Butter, salted .3 cup, chopped Onions, raw 1 clove Garlic 1 tsp Thyme, fresh .5 tsp Sage, ground 2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh .6 cup Half and Half Cream 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw .3 cup Flour, white 1.75 cup (8 fl oz) Chicken Broth 1 serving Egg white, large
Directions:
1. In a large skillet, combine rabbit, carrots, garlic, onions, potatoes and green beans. Add butter and sauté until vegetables are starting to soften and butter is turning brown.
2. Whisk in the flour, salt, black pepper, thyme, sage, broth, and half & half. Cook and whisk until no flour lumps remain, then simmer over medium low heat until thick. About 10 minutes.
3. Taste and add more seasonings if you prefer.
4. Remove from heat and set aside. Preheat oven to 425°F (218°C).
5. Carefully place one of the pie pastries into a 9inch pie dish.
6. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the meat mixture on top. Top with corn. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first.
7. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg and cover the entire top of pie.
8. Bake for 32-38 minutes or until crust is golden brown. Cool for 10 minutes before serving. Garnish with thyme and serve.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MOLLYWABEL.
1. In a large skillet, combine rabbit, carrots, garlic, onions, potatoes and green beans. Add butter and sauté until vegetables are starting to soften and butter is turning brown.
2. Whisk in the flour, salt, black pepper, thyme, sage, broth, and half & half. Cook and whisk until no flour lumps remain, then simmer over medium low heat until thick. About 10 minutes.
3. Taste and add more seasonings if you prefer.
4. Remove from heat and set aside. Preheat oven to 425°F (218°C).
5. Carefully place one of the pie pastries into a 9inch pie dish.
6. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the meat mixture on top. Top with corn. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first.
7. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg and cover the entire top of pie.
8. Bake for 32-38 minutes or until crust is golden brown. Cool for 10 minutes before serving. Garnish with thyme and serve.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MOLLYWABEL.
Nutritional Info Amount Per Serving
- Calories: 3,128.5
- Total Fat: 135.6 g
- Cholesterol: 668.1 mg
- Sodium: 3,937.2 mg
- Total Carbs: 284.5 g
- Dietary Fiber: 25.2 g
- Protein: 190.1 g
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