Squirrel Pot Pie
- 2 squirrels, cut in half
- 3 cups chicken stock
- 4 tablespoons flour
- 1/2 cup sliced mushrooms, about 2 ounces
- 1/2 cup chopped celery, about 1 rib
- 1 small onion, diced
- 1 cup frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 refrigerated pie crust
- 1 tablespoon milk
- Wash hands with warm water and soap, scrubbing for at least 20seconds.
- Place squirrels in large stockpot. Add chicken stock and cover. Bring to a boil over medium high heat. Reduce heat and simmer 1 hour.
- Wash mushrooms, celery, and onion; with a clean vegetable brush under running water before preparing.
- Preheat oven to 400 degrees F.
- Remove pot with squirrels from heat and let sit 10 to 15 minutes or until meat is cool enough to handle. Use tongs to remove meat and bones from broth. Separate and discard all bones and cartilage. Chop any large pieces of meat.
- Place a colander over a large bowl and strain broth to remove any additional bones. In a-small bowl, stir cooled broth, 1 tablespoon at a time, into flour until a smooth liquid is achieved.
- Return remaining broth to pot. Stir flour mixture into broth and heat, stirring, until broth comes to a boil and has thickened.
- Add meat, all vegetables, and seasonings to broth, and stir to mix.
- Pour mixture into a deep-dish pie plate or baking dish.
- Cover squirrel mixture with premade pie crust. Slit crust to vent.
- Brush top of crust with milk.
- Bake 40 minutes or until golden brown.
- Serve immediately. Store leftovers in the refrigerator within 2 hours.
390 calories; 18g total fat; 3.5g saturated fat; 2.5g trans fat; 65mg cholesterol; 580mg sodium; 32g total carbohydrate; 1g dietary fiber; 4g sugars; 0g added sugars; 23g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 30% Daily Value of iron; 8% Daily Value of potassium.