Title: Rabbit Pot Pie
Categories: Pie Penn
Yield: 1 Servings

1	lg	Rabbit
1	lg	Onion, chopped
2		Stalks celery, choppe
1		Garlic clove, minced
3		Carrots, chopped
3		Potatoes, cubed
2		Chicken bouillon cubes
1	pk	Frozen vegetables
1	pk	Chicken gravy mix
4		9 inch prepared pie crusts

Boil rabbit in one-quart salted water until done. Cool, cube meat and return to broth. Add onion, garlic, celery, carrots, potatoes, and bouillon. Boil for 15 minutes or until done. Add frozen vegetables and gravy mix (stirried into 1/2 cup water) and return to boil. Cool mixture and pour into prebaked pie shell. Cover with second pie shell. Crimp sides, slit top and bake on cookie sheet until top crust is done. Makes 2 pies.

From: JoAnne Van Nuys Shared by: Pat Stockett

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