Rabbit Pot Pie
There’s something so comforting about pulling a golden rabbit pot pie out of the oven on a chilly evening. For me, this Rabbit Pot Pie recipe is good food, simple ingredients, and the satisfaction of cooking from scratch. The creamy filling is packed with tender rabbit meat, carrots, celery, peas, and herbs, all tucked beneath a buttery, flaky crust that makes the whole house smell amazing as it bakes.
Try my Buttermilk Fried Rabbit or this Boneless Rabbit thigh recipe next!
Rabbit meat has been a part of traditional kitchens for centuries, and I love seeing more people raise rabbit meat. It’s lean, protein-rich, and has a mild flavor that reminds me of chicken, only more delicate and tender. Whether you raise your own rabbits (like we do here on our homestead) or pick some up from a local farmer, this pot pie is one of the most delicious, and comforting ways to enjoy rabbit meat.
I make mine with a sourdough pie crust that’s perfectly flaky and flavorful. But if sourdough isn’t your thing, I’ve included a classic pie crust recipe as well. Either way, this homemade rabbit pot pie will become a family favorite in your kitchen.
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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.
Lets Make it Together (Recipe Video)
Rabbit Pot Pie Ingredients
Filling:
- 1 pound 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
Sourdough 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
Traditional Pie Crust (No Sourdough):
- 6–8 tablespoons ice waterFor the filling:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
How to Make Rabbit Pot Pie
Prepare the Sourdough Pie Crust:
- Use a cheese grater to grate the cold butter into a large mixing bowl.
- Add the flour, salt, and sugar. Blend together using a pastry cutter or your hands until large crumbles form.
- Add the sourdough discard and vinegar, mixing until no dry bits remain. If dry, add a teaspoon of water.
- Form dough into two disks, wrap in plastic wrap, and chill for 2 hours (or up to 4 days).
- If needed, you can use the dough right away—I often do when making this recipe!
Or Make the Traditional Pie Crust:
- In a bowl, mix flour, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough holds together.
- Divide into two disks, wrap in plastic wrap, and chill at least 1 hour before rolling out.
Prepare the Rabbit Meat:
- 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 Rabbit Pot 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.
Tips for the Best Rabbit Pot Pie
- Use homemade broth for extra depth of flavor.Chicken or rabbit broth both work well.
- Don’t skip the herbs – thyme and rosemary give this dish a rich, classic taste.
- Cool the filling slightly before adding to the crust—this prevents sogginess.
- Double the recipe and freeze one for later. Pot pies freeze beautifully!
Serving Suggestions
This Rabbit Pot Pie is hearty on its own, but you can serve it with:
- A fresh green salad
- Homemade sourdough bread
- Roasted root vegetables
- Pickled beets or sauerkraut for a tangy side
FAQ
Rabbit meat is mild and slightly sweet, often compared to chicken but with a richer, earthier flavor. In a rabbit pot pie, it pairs beautifully with savory herbs, vegetables, and a creamy sauce, creating a flavor that’s both comforting and delicious!
Rabbit is best cooked low and slow. Braising, stewing, or slow-cooking helps break down the meat’s natural toughness, resulting in tender, flavorful bites. For this rabbit pot pie, using pre-cooked, shredded rabbit ensures a moist and delicious filling. I use ground rabbit and shredded rabbit in this pot pie as well. I use whatever I have on hand at the time. It always turns out good!
One of the best ways to enjoy rabbit is in hearty dishes like stews, soups, or pot pies. These cooking methods keep the meat tender and infuse it with rich flavors. Rabbit can also be grilled, fried, or roasted, but moist cooking methods are preferred for tenderness.
To avoid tough rabbit meat, it’s important to cook it slowly at a low temperature. Using a crockpot, Instant Pot, or braising in the oven with plenty of moisture works well. One option for this recipe, it’s to cook the rabbit in advance until it’s fork-tender, then shred it for the pie filling.
Rabbit Pot Pie
Ingredients
For the Filling:
- 1 pound 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 Sourdough Pie Crust:
- 2 cups + 2 teaspoons 250 g all-purpose flour
- 1 cup 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
For the Traditional Pie Crust (No Sourdough):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup 2 sticks unsalted butter, cold and cut into cubes
- 6 –8 tablespoons ice water
Instructions
Make the Sourdough Pie Crust
- Use a cheese grater to grate the cold butter into a large mixing bowl.
- Add the flour, salt, and sugar. Blend together using a pastry cutter or your hands until large crumbles form.
- Add the sourdough discard and vinegar, mixing until no dry bits remain. If dry, add a teaspoon of water.
- Form dough into two disks, wrap in plastic wrap, and chill for 2 hours (or up to 4 days).
- If needed, you can use the dough right away—I often do when making this recipe!
Make the Traditional Pie Crust
- In a bowl, mix flour, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough holds together.
- Divide into two disks, wrap in plastic wrap, and chill at least 1 hour before rolling out.
Prepare the Filling
- Cut rabbit tenders into bite-sized pieces and season with salt and pepper.
- In a large pot, heat butter over medium-high heat and brown the rabbit. Remove and set aside.
- Add onion, carrots, and celery to the same pot. Sauté 5–7 minutes until softened.
- Add garlic, cook for 1–2 minutes.
- Sprinkle flour over vegetables, stir, and cook 2–3 minutes.
- Gradually add chicken broth, then milk/cream, stirring into a thick sauce.
- Add thyme, rosemary, and peas. Season with salt and pepper.
- Simmer 30 minutes, until rabbit is cooked through and sauce thickens. Remove from heat.
Assemble the Pot Pie
- Preheat oven to 375°F (190°C).
- Roll out bottom crust, fit into a large pie dish or casserole dish.
- Spoon rabbit filling into crust.
- Roll out top crust, place over filling, and trim excess. Crimp edges to seal.
- Cut slits in the top for steam. Brush with beaten egg.
Bake
- Bake for 30–35 minutes, until golden brown and bubbling.
- Let cool for 5–10 minutes before serving.
Video
Notes
- Make Ahead: Prepare the filling a day ahead to let the flavors meld, then assemble and bake the pie just before serving.
- Substitutions: If rabbit is not available, you can substitute with chicken or turkey for a similar taste.
- Crust Options: Use homemade pie crust or store bought. But of course, homemade is always the healthier option and it’s easy to make!
