Entrée: United States – Squirrel Pot Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

2 to 3 cups cooked squirrel meat, shredded
1 / 4 cup (60 g) butter
1 onion, chopped
2 carrots, diced
1 cup (150 g) peas, fresh or frozen
1 / 3 cup (40 g) all-purpose flour
2 cups (480 ml) chicken stock
1 / 2 cup (120 ml) milk or cream
Salt and pepper to taste
1 double pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 375°F (190°C). If using raw squirrel, simmer pieces in stock until cooked and shred the meat; reserve 2 cups cooking liquid.
2. In a saucepan, melt butter and sauté onion and carrots until starting to soften. Stir in flour and cook 1–2 minutes.
3. Gradually whisk in stock and milk, cooking until thickened to a gravy consistency. Add peas and shredded squirrel, season to taste.
4. Pour filling into a pie dish, cover with top crust, seal edges and cut vent slits.
5. Bake 35–45 minutes until crust is golden and filling bubbling. Let rest 10 minutes before serving.