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Nutrition Facts
Serving Size 1 (526g) Recipe makes 8 servings The following items or measurements are not included below: 4 squirrels
Calories 692
Calories from Fat 290		(42%)
Amount Per Serving		%DV
	Total Fat 32.3g	49%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1689mg		70%
Potassium 1042mg		29%
Total Carbohydrate 87.5g		29%
	Dietary Fiber 9.9g	39%
	Sugars 5.8g
Protein 14.7g		29%
detailed view... how is this calculated?

Lloyd's Squirrel or Chicken Pot Pie

Recipe #359583 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
Mar 8, 2009

DH started from fluffernutter's Squirrel Pot Pie #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.

SERVES 8 , 2 pot pies (change servings and units)

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 canned mixed vegetables, drained (optional)
4 ounces canned mushroom pieces, drained (optional)
2 tablespoons cornstarch
2 pastry for double-crust pie (4 crusts)

Directions

1
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.
2
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.).
3
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.