Rabbit pot pie is the perfect comfort food, with tender wild rabbit tucked into a creamy, savory filling. All that goodness is encased in a golden, flaky pie crust making each bite irresistibly cozy and satisfying.
Why You'll Love This Recipe
Rustic & Cozy: A hearty chicken pot pie alternative, this dish offers the same comforting warmth with a unique wild game twist. Perfect for chilly nights or when you're craving something homemade and satisfying.
Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, this recipe is guaranteed to impress. Its rich flavors and hearty portions make it a standout choice for sharing around the table. For another tasty shareable pie recipe, try these venison hand pies.
Flavorful Layers: A medley of savory, rich flavors in every bite, featuring tender rabbit, fresh vegetables, and a creamy sauce enveloped in a flaky crust.
Ingredients
- Rabbit: Choose wild or domestic rabbit for this dish. Its lean, tender meat adds a distinctive flavor, perfect for a hearty pot pie. Ensure the rabbit is properly cleaned before cooking.
- Vegetables: Use a variety of fresh, colorful vegetables like carrots, celery, mushrooms, and peas to add texture and sweetness. These veggies complement the rabbit's flavor and provide a classic pot pie filling. Feel free to make any additions or substitutions!
- Pie Crust: This recipe includes an all-butter pie crust. You can certainly use your favorite pie crust recipe if you'd prefer. For extra richness, try duck fat pie crust! A double crust adds extra richness and holds all the creamy goodness inside.
See recipe card for quantities.
Equipment
Recommended
Deep Dish Pie Pan
This pie is packed with savory filling and requires a deep pie pan to hold it all.
How to Braise Rabbit for Pie
This recipe comes together in a few different sections. It's a labor of love, but it's totally worth it!
- Step 1: Prep vegetables before cooking rabbit so you can save the scraps from the vegetables to add flavor to the broth. To a deep saute pan or pot, add whole rabbit(s). Make sure the pan is deep enough to allow the rabbit(s) to be covered in water.
- Step 2: Add in vegetable scraps (carrot peels, celery leaves, onion skins, mushroom stems, garlic ends), white wine, and thyme sprigs.
- Step 3: Measure water to add to the pan. Add enough water to completely cover the rabbit(s) and vegetable scraps. Keep track of how much water you add. Add half the amount of bouillon paste that you would need to make the amount of broth according to the water you added. For example, if you added 6 cups of water and your bouillon calls for 1 teaspoon of paste per 1 cup of water, add 3 teaspoons (1 tablespoon) instead of 6 teaspoons (2 tablespoons). The broth will reduce a bit so you don't want it to get too salty.
- Step 4: Bring the mixture to a simmer and cover the pan. Simmer over low heat for 2-3 hours, or until the rabbit meat is tender and able to be shredded.
- Step 5: Remove the rabbit(s) from the pot and let them cool slightly while you strain the broth. Remove the meat from the rabbit(s) and shred it into bite-size pieces. Set aside until ready to use. Refrigerate the meat if you are prepping it in advance. Optional: add the rabbit bones back to the broth and let it simmer for a few more hours for more flavor.
- Step 6: Strain the cooking liquid through a fine mesh strainer and reserve the broth. For clearer broth, line the strainer with a paper towel or strain it through a nut milk bag. Reserve 2 cups for the pie. You can reserve the remaining broth for other recipes that call for chicken broth.
Pro Tip
For the best flavor and texture, slow-cook or braise the rabbit before using it in the pie. This helps tenderize the lean meat and infuses it with savory richness. Shred or chop the cooked rabbit into bite-sized pieces for easy distribution in the filling.
How to Make Pie Dough for Rabbit Pie
- Step 1: While the meat is cooking, prepare the pie dough. Combine flour, sugar, and salt in a large bowl.
- Step 2: Add in butter cubes.
- Step 3: Squish pieces of butter between your fingers to flatten them.
- Step 4: Once all the butter pieces are flattened, use a pastry blender to blend the fats into the flour mixture. Blend until all the butter pieces are pea-size or smaller.
- Step 5: Drizzle ice water over the flour mixture.
- Step 6: Gently incorporate the water into the dough using your hands. Start with 8 tablespoons (½ cup) and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.
- Step 7: Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.
- Step 8: Form dough into 2 discs. Make 1 disc slightly larger than the other disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Pro Tip
I love to make pie crust cookies with the extra scraps I cut off the sides of the pan. Roll the scraps out and cut them into 1-2" strips, place them on a parchment paper lined pan, sprinkle with cinnamon sugar, and bake at 350 degrees F for 10-15 minutes, or until golden brown and crisp.
How to Make Rabbit Pot Pie Filling
- Step 1: Heat a large cast iron skillet over medium-high heat. Add the mushrooms to the pan and cook for 4-5 minutes, stirring frequently. This allows the mushrooms to release their liquid and reabsorb it, leading to super flavorful mushrooms. Remove the mushrooms from the pan and set them aside until ready to use.
- Step 2: Reduce the heat to medium-low and add butter. Stir to melt the butter.
- Step 3: Add carrots, onion, celery, garlic, and thyme. Stir to coat in butter. Cook for 4-5 minutes or until the vegetables are starting to soften, stirring occasionally.
- Step 4: Increase the heat to medium-high. Add white wine and mushrooms to the pan. Bring to a simmer and simmer for 4-5 minutes, or until the wine has been mostly absorbed into the vegetables, stirring frequently.
- Step 5: Reduce the heat to medium. Sprinkle flour over the vegetables.
- Step 6: Stir to coat the vegetables and cook for 1-2 minutes, stirring frequently so the flour doesn't burn.
- Step 7: Add 2 cups of the reserved broth and half and half. Stir to combine. Bring to a simmer and simmer for 5-7 minutes, or until the sauce is the consistency of a light gravy. You don't want it to be too thick or too thin! Stir frequently to ensure there are no lumps.
- Step 8: Remove the thyme sprigs. Taste the sauce and add salt and pepper. I used ½ teaspoon of each, but yours may need more or less depending on how much your broth reduced!
- Step 9: Add in shredded rabbit meat and peas.
- Step 10: Stir to combine. Remove from heat and let the filling cool slightly while you roll out the crust.
Pro Tip
Cook the filling until slightly thickened before assembling the pie. This prevents it from becoming too runny while baking. Let it cool slightly before adding it to the crust to maintain its texture and avoid softening the bottom crust prematurely.
Assembly
- Step 1: Preheat oven to 425°F. Grease a pie pan with butter. Lightly flour a work surface. Lightly flour both sides of the larger dough disc.
- Step 2: Using a rolling pin, roll the dough into a rough circle. Hold your pie pan above the dough to ensure the circle is large enough to cover the bottom, sides, and lip of the pie pan.
- Step 3: Transfer the dough to the greased pie pan. Cut the excess dough around the rim of the pan. Repeat with the smaller dough disc. Set aside until the pie is filled.
- Step 4: Pour filling into the pie pan. Spread it evenly in the pan.
- Step 5: Top the pie with the remaining dough circle. Cut the excess dough around the rim of the pan.
- Step 6: Using your thumb and forefinger, gently squeeze a small amount of dough until a small ridge forms. Repeat on the entire lip of the pie.
- Step 7: Cut slits in the top of the pie to vent. Combine egg and water in a small bowl. Brush a light layer of egg wash over the top crust of the pie.
- Step 8: Cover the edges of the pie with aluminum foil or a crust shield to keep the edges from burning.
- Step 9: Bake on the middle rack for 20 minutes.
- Step 10: Remove the aluminum foil or crust shield. Return the pie to the oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for 10 minutes before slicing. Serve hot and enjoy!
Pro Tip
Place the pie pan on a sheet pan to catch any drips in the oven.
How to Store Rabbit Pot Pie
Allow the rabbit pot pie to cool completely before storing. Cover tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days. Reheat individual portions in the oven at 350°F until warmed through, or use the microwave for convenience.
For freezing, wrap individual slices tightly in plastic wrap and aluminum foil, or use a freezer-safe container. Freeze for up to 3 months. When ready to reheat, thaw overnight in the refrigerator and bake at 350°F, until heated through.
Serving Suggestions
Rabbit pot pie can be a meal on its own! However, you can add a few sides if you'd like. For a well-rounded meal, pair rabbit pot pie with a fresh, crisp green salad topped with homemade honey mustard dressing to balance the creamy richness of the dish.
Lightly steamed or roasted seasonal vegetables like asparagus, Brussels sprouts, or zucchini add color and also complement the pot pie's hearty flavors. Serve with a glass of dry white wine and enjoy!
FAQ
What type of rabbit works best?
Both wild and farm-raised rabbit are suitable, but wild rabbit offers a leaner and more flavorful option.
Can I use a store-bought pie crust?
Yes, but homemade crust enhances the rustic, comforting vibe. For an elevated taste, try duck fat pie crust!
What vegetables pair well with rabbit pot pie?
Classic options include carrots, peas, and celery. I like to add mushrooms for extra savory goodness!
Can I substitute the rabbit with another protein?
Yes, chicken or turkey works as an alternative.
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Thank you!
Annie
📖 Recipe
Rabbit Pot Pie
Tender wild rabbit in a creamy, savory filling encased in golden, flaky pie crust makes rabbit pot pie the ultimate cozy comfort food.
Equipment
- Pastry Brush
Ingredients
Rabbit:
- 2 lb whole rabbit (I used 2 small cottontails)
- 1 tablespoon chicken bouillon paste
- ½ cup white wine
- 2-3 sprigs fresh thyme
- vegetable scraps from below (carrot peels, celery leaves, onion skins, mushroom stems, garlic ends)
- water
Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 cup salted butter, cubed (Kerrygold preferred)
- 12-14 tablespoon ice water
Filling:
- 8 oz cremini mushrooms, 1" diced
- ¼ cup salted butter
- 1 cup carrots, ½" diced
- 1 cup yellow onion, ¼" diced
- ½ cup celery, ½" diced
- 2 teaspoon garlic, minced
- 3-4 sprigs fresh thyme
- ½ cup white wine
- ⅓ cup all-purpose flour
- 2 cups chicken/rabbit broth (from above)
- ½ cup half and half
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 4 cups shredded rabbit meat (from above)
- ½ cup frozen peas, thawed
Egg Wash:
- 1 small egg
- 1 teaspoon water
Instructions
Rabbit:
- Prep vegetables before cooking rabbit so you can save the scraps from the vegetables to add flavor to the broth.
- To a deep saute pan or pot, add whole rabbit(s). Make sure the pan is deep enough to allow the rabbit(s) to be covered in water.
- Add in vegetable scraps (carrot peels, celery leaves, onion skins, mushroom stems, garlic ends), white wine, and thyme sprigs.
- Measure water to add to the pan. Add enough water to completely cover the rabbit(s) and vegetable scraps. Keep track of how much water you add.
- Add half the amount of bouillon paste that you would need to make the amount of broth according to the water you added. For example, if you added 6 cups of water and your bouillon calls for 1 teaspoon of paste per 1 cup of water, add 3 teaspoons (1 tablespoon) instead of 6 teaspoons (2 tablespoons). The broth will reduce a bit so you don't want it to get too salty.
- Bring the mixture to a simmer and cover the pan. Simmer over low heat for 2-3 hours, or until the rabbit meat is tender and able to be shredded.
- Remove the rabbit(s) from the pot and let them cool slightly while you strain the broth.
- Strain the broth through a fine mesh strainer and reserve the broth. For clearer broth, line the strainer with a paper towel or strain it through a nut milk bag. Reserve 2 cups for the pie. You can reserve the remaining broth for other recipes that call for chicken broth.
- Remove the meat from the rabbit(s) and shred it into bite-size pieces. Set aside until ready to use. Refrigerate the meat if you are prepping it in advance.
- Optional: add the rabbit bones back to the broth and let it simmer for a few more hours for more flavor.
Crust:
- While the meat is cooking, prepare the pie dough.
- Combine flour, sugar, and salt in a large bowl.
- Add in butter cubes. Squish pieces of butter between your fingers to flatten them.
- Once all the butter pieces are flattened, use a pastry blender to blend the fats into the flour mixture. Blend until all the butter pieces are pea-size or smaller.
- Drizzle ice water over the flour mixture. Gently incorporate the water into the dough using your hands. Start with 8 tablespoons (½ cup) and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.
- Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.
- Form dough into 2 discs. Make 1 disc slightly larger than the other disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Filling:
- Preheat oven to 425°F.
- Heat a large cast iron skillet over medium-high heat. Add the mushrooms to the pan and cook for 4-5 minutes, stirring frequently. This allows the mushrooms to release their liquid and reabsorb it, leading to super flavorful mushrooms. Remove the mushrooms from the pan and set them aside until ready to use.
- Reduce the heat to medium-low and add butter. Stir to melt the butter. Add carrots, onion, celery, garlic, and thyme. Stir to coat in butter. Cook for 4-5 minutes or until the vegetables are starting to soften, stirring occasionally.
- Increase the heat to medium-high. Add white wine and mushrooms to the pan. Bring to a simmer and simmer for 4-5 minutes, or until the wine has been mostly absorbed into the vegetables, stirring frequently.
- Reduce the heat to medium. Sprinkle flour over the vegetables. Stir to coat the vegetables and cook for 1-2 minutes, stirring frequently so the flour doesn't burn.
- Add 2 cups of the reserved broth and half and half. Stir to combine. Bring to a simmer and simmer for 5-7 minutes, or until the sauce is the consistency of a light gravy. You don't want it to be too thick or too thin! Stir frequently to ensure there are no lumps.
- Remove the thyme sprigs. Taste the sauce and add salt and pepper. I used ½ teaspoon of each, but yours may need more or less depending on how much your broth reduced!
- Add in shredded rabbit meat and peas. Stir to combine. Remove from heat and let the filling cool slightly while you roll out the crust.
Assembly:
- Grease a pie pan with butter. Lightly flour a work surface. Lightly flour both sides of the larger dough disc.
- Roll the dough into a rough circle. Hold your pie pan above the dough to ensure the circle is large enough to cover the bottom, sides, and lip of the pie pan.
- Transfer the dough to the greased pie pan. Cut the excess dough around the rim of the pan.
- Repeat with the smaller dough disc. Set aside until the pie is filled.
- Pour filling into the pie pan. Spread it evenly in the pan.
- Top the pie with the remaining dough circle. Cut the excess dough around the rim of the pan.
- Using your thumb and forefinger, gently squeeze a small amount of dough until a small ridge forms. Repeat on the entire lip of the pie.
- Cut slits in the top of the pie to vent. Combine egg and water in a small bowl. Brush a light layer or egg wash over the top of the pie. Place the pie pan on a sheet pan to catch any drips in the oven.
- Cover the edges of the pie with aluminum foil or a crust shield to keep the edges from burning.
- Bake on the middle rack for 20 minutes. Remove the aluminum foil or crust shield. Return the pie to the oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before slicing. Serve hot and enjoy!
Notes
- I love to make pie crust cookies with the extra scraps I cut off the sides of the pan. Roll the scraps out and cut them into 1-2" strips, place them on a parchment paper lined pan, sprinkle with cinnamon sugar, and bake at 350 degrees F for 10-15 minutes, or until golden brown and crisp.
- Choose wild or domestic rabbit for this dish. Its lean, tender meat adds a distinctive flavor, perfect for a hearty pot pie. Ensure the rabbit is properly cleaned before cooking.
- Use a medley of fresh, colorful vegetables like carrots, celery, mushrooms, and peas to add texture and sweetness. These veggies complement the rabbit's flavor and provide a classic pot pie filling. Feel free to make any additions or substitutions!
- This recipe includes an all-butter pie crust. You can certainly use your favorite pie crust recipe if you'd prefer.
- For the best flavor and texture, slow-cook or braise the rabbit before using it in the pie. This helps tenderize the lean meat and infuses it with savory richness. Shred or chop the cooked rabbit into bite-sized pieces for easy distribution in the filling.
- Cook the filling until slightly thickened before assembling the pie. This prevents it from becoming too runny while baking. Let it cool slightly before adding it to the crust to maintain its texture and avoid softening the bottom crust prematurely.
Nutrition
Calories: 655kcalCarbohydrates: 43gProtein: 32gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 159mgSodium: 765mgPotassium: 784mgFiber: 3gSugar: 4gVitamin A: 3744IUVitamin C: 7mgCalcium: 76mgIron: 5mg
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