This wild rabbit pot pie recipe is sure to warm your belly and satisfy your hunger.
Made with a buttery flaky pot pie crust stuffed with cut veggies and a thick cream sauce and then topped with Cheese & Sliced Mushrooms makes this rabbit recipe one of our favorites.

Rabbit Pot Pie
Ingredients
- 1 quartered rabbit or 3 cups cooked wild rabbit shredded
- 2-3 tablespoons butter
- 1 cup carrots thinly sliced
- 1 medium potato peeled and cut into ¼-inch cubes
- ½ cup celery sliced
- ½ cup onion chopped
- ½ cup frozen peas
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 cup water
- 1 frozen uncooked pie crust
- 1 egg yolk slightly beaten
- Coarse salt and pepper to taste
Instructions
- Cook quartered rabbit in a slow-cooker for 7 hours on low with just enough water to almost cover meat or in a pressure cooker for about 20 minutes. Remove and allow to cool before deboning. The broth can be saved and frozen for later recipes, if desired.
- Debone and shred rabbit, carefully checking for small bones and shot.
- In a large skillet, heat 2 tablespoons butter over medium heat and add carrots. Cover and cook for 5-10 minutes.
- Add potatoes. Cover and cook for 10 minutes, stirring twice. Add additional tablespoon of butter and reduce heat if potatoes begin to stick.
- Stir in celery, onion, and peas. Cover and cook for another 5 minutes or until all vegetables are fork-tender.
- Remove vegetable mixture from heat and mix in the cooked rabbit, cream of mushroom soup, and water. Stir well to mix.
- Spoon mixture into a 2 quart casserole dish and top with thawed pie crust, gently remolding and tucking edges under to fit dish.
- Cut several 1” slits in pastry to allow steam to escape. Brush pastry with egg yolk and top with coarse salt and pepper, to taste.
- Bake in 375°F oven until golden brown for 30-35 minutes.
Notes
The Creation of this Wild Game Recipe
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Keyword pot pie, rabbit