Rabbit Pot Pie Recipe

Welcome to my kitchen! Today, we’re diving into a classic and comforting dish: Rabbit Pot Pie. Perfect for a cozy dinner, this pot pie combines tender rabbit meat with hearty vegetables and a creamy sauce, all encased in a flaky, golden sourdough crust. Whether you’re an experienced cook or a beginner looking to try something new, this recipe is sure to impress. Let’s get started!

Why Rabbit Pot Pie?

Lets face it, as a meat rabbit breeder, I am always looking for new ways to use up our Rabbit meat. Rabbit meat is a lean, protein-rich option that offers a unique flavor profile, often compared to chicken but with a slightly gamier taste. This Rabbit Pot Pie recipe is perfect for family dinners, gatherings, or even meal prepping for the week.

In this recipe I use rabbit tenders. This is the back straps of the rabbit. The meat is along the back bone of the rabbit. I do a full tutorial on how to de-bone the back strap and get rabbit tenders. You can find that tutorial here.

Ingredients for Delicious Rabbit Pot Pie

For the filling:

• Rabbit tenders cut into pieces
• Butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup peas (fresh or frozen)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Rabbit Pot Pie Crust:

• 2 cups + 2 teaspoons (250 g) all-purpose flour
• 16 tablespoons (226 g) butter (cold)
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 2 teaspoons (10 g) white vinegar
• 1 cup (250 g) sourdough starter discard (cold)

Prepare the Crust:

• Use a cheese grater to grate the cold butter into a large mixing bowl.
• Add the flour, salt and sugar and blend together. You can use a pastery cutter for this, but I like to use my hands. When finished you should have large crumbles.
• Add the sourdough discard and vinegar to the bowl and then use your hands to incorporate the mixer together until there are no dry bits left in the bowl. If the dough is dry, add a tsp of water.
• Form the dough into two disk shapes and wrap in plastic wrap. Use a rolling pin to flatten each disk. (This will help smooth the edges.) Chill for at least 2 hours.
• This crust can also be used right away after making it. I always use it right away in this recipe since I often forget to plan ahead!

Prepare the Rabbit:

• Dice the rabbit tenders into bite size pieces or smaller.
• Season rabbit pieces with salt and pepper.
• In a large pot, heat butter over medium-high heat and add the rabbits meat.

Cook the Vegetables:

• In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
• Add the garlic and cook for another 1-2 minutes.

Make the Filling:

• Sprinkle flour over the vegetables and stir to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
• Gradually stir in the chicken broth, followed by the milk or cream, creating a thick sauce.
• Add the thyme, rosemary, and peas. Season with salt and pepper.
• Simmer until the rabbit is cooked through and the sauce has thickened, about 30 minutes. Remove from heat and let cool slightly.

Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• Roll out the bottom crust and fit it into a large pie dish or casserole dish.
• Spoon the rabbit and vegetable mixture into the crust.
• Roll out the top crust and place it over the filling. Trim any excess and crimp the edges to seal.
• Cut a few slits in the top crust to allow steam to escape.
• Brush the top with the beaten egg.

Bake:

• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 30-35 minutes.
• Let the pot pie cool for a few minutes before serving.

Nutrition Facts (per serving, based on 8 servings):

• Calories: 450
• Protein: 25g
• Fat: 24g
• Carbohydrates: 34g
• Fiber: 5g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 90mg

Time Estimates:

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes

Serving Size:

• This recipe serves approximately 6-8 people.

Tips for the Perfect Rabbit Pot Pie

1. Make Ahead: Prepare the filling a day ahead to let the flavors meld, then assemble and bake the pie just before serving.
2. Substitutions: If rabbit is not available, you can substitute with chicken or turkey for a similar taste.
3. Crust Options: Use homemade pie crust or store bought. But of course, homemade is always the healthier option and it’s easy to make!

Conclusion

Rabbit Pot Pie is a comforting and hearty dish that’s perfect for any occasion. With its rich flavors and satisfying texture, it’s sure to become a family favorite. Give this recipe a try, and don’t forget to share your creations with me!

Find more delicious recipes here, and subscribe to my blog and follow me on YouTube. Happy cooking!

Rabbit Pot Pie

Ashley Nicole

This Rabbit Pot Pie is the ultimate comfort food, featuring tender rabbit meat, hearty vegetables, and a rich, creamy sauce, all encased in a golden sourdough crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

  

For the filling

• 1 pound of rabbit tenders cut into pieces
• 2 tablespoons butter
• 1 large onion diced
• 2 carrots diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 cup peas fresh or frozen
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

For the crust

• 2 cups + 2 teaspoons 250 g all-purpose flour
• 16 tablespoons 226 g butter (cold)
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 2 teaspoons 10 g white vinegar
• 1 cup 250 g sourdough starter discard

Instructions

 

Make the Crust

• Use a cheese grater to grate the cold butter into a large mixing bowl.
• Add the flour, salt and sugar and blend together. You can use a pastery cutter for this, but I like to use my hands. When finished you should have large crumbles.
• Add the sourdough discard and vinegar to the bowl and then use your hands to incorporate the mixer together until there are no dry bits left in the bowl. If the dough is dry, add a tsp of water.
• Form the dough into two disk shapes and wrap in plastic wrap. Use a rolling pin to flatten each disk. (This will help smooth the edges.) Chill for at least 2 hours or up to 4 days.
• This crust can also be used right away after making it. I always use it right away in this recipe since I often forget to plan ahead!

Make the Filling:

• Cut rabbit tenders into bite sized pieces.
• Season rabbit pieces with salt and pepper.
• In a large pot, heat butter over medium-high heat and add the rabbit tenders.
• Cook the Vegetables:
• In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
• Add the garlic and cook for another 1-2 minutes.
• Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
• Gradually stir in the chicken broth, followed by the milk or cream, creating a thick sauce.
• Add the thyme, rosemary, and peas. Season with salt and pepper.
• Simmer until the rabbit is cooked through and the sauce has thickened, about 30 minutes. Remove from heat and let cool slightly.

Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• Roll out the bottom crust and fit it into a large pie dish or casserole dish.
• Spoon the rabbit and vegetable mixture into the crust.
• Roll out the top crust and place it over the filling. Trim any excess and crimp the edges to seal.
• Cut a few slits in the top crust to allow steam to escape.
• Brush the top with the beaten egg.

Bake:

• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 30-35 minutes.
• Let the pot pie cool for a few minutes before serving.
• Enjoy your delicious homemade Rabbit Pot Pie!

Keyword rabbit recipes