Lloyd's Squirrel or Chicken Pot Pie

Name: Lloyd's Squirrel or Chicken Pot Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 pot pies, 8 serving(s)
Ingredients: 1 large sweet onion, coarsely chopped; 4 celery ribs, coarsely chopped; 5 medium carrots, coarsely chopped; 5 medium russet potatoes, coarsely diced; 3 tablespoons garlic cloves, minced (or pressed); 6 -8 cups beef broth; 2 teaspoons salt (or to taste); 1 teaspoon fresh ground black pepper (or to taste); 4 -6 squirrels, cleaned or 1 1/2 lbs skinless chicken pieces; 15 ounces canned peas, drained; 15 ounces canned lima beans, drained; 12 ounces canned mexicorn whole kernel corn (optional) or 12 ounces canned mixed vegetables, drained (optional); 4 ounces canned mushroom pieces, drained (optional); 2 tablespoons cornstarch; 2 pastry for double-crust pie (4 crusts)

Submitted by KateL

"DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used."

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photo by KateL

Ready In:: 2hrs 20mins
Ingredients:: 15
Yields:: 2 pot pies
Serves:: 8

ingredients

1 large sweet onion, coarsely chopped
4 celery ribs, coarsely chopped
5 medium carrots, coarsely chopped
5 medium russet potatoes, coarsely diced
3 tablespoons garlic cloves, minced (or pressed)
6 -8 cups beef broth
2 teaspoons salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
4 -6 squirrels, cleaned or 1 1/2 lbs skinless chicken pieces
15 ounces canned peas, drained
15 ounces canned lima beans, drained
12 ounces canned mexicorn whole kernel corn (optional) or 12 ounces canned mixed vegetables, drained (optional)
4 ounces canned mushroom pieces, drained (optional)
2 tablespoons cornstarch
2 pastry for double-crust pie (4 crusts)

directions

Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid.
Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.