Rabbit Pot Pie in Cast Iron Skillet
This pot pie recipe with rabbit has the filling cooking in the slow cooker while you’re off doing other things, and then you simply assemble it in your cast-iron skillet and bake it in the oven! You can make the crust from scratch, or use the pre-made ones available in grocery stores. Just be warned that the pre-made crusts might not be large enough for an 8-inch skillet, but you can fold them over the filling and make a sort of turnover.
1/2 cup dry white wine
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium carrots, cut into 1-inch pieces
2 stalks celery, sliced
1 onion, chopped, or pearl onions
1 1/2 pounds boneless rabbit, cut into 1- to 2-inch pieces
1 cup frozen peas
3 tablespoons fresh dill sprigs
2 pre-made pie crusts, or top and bottom crust made from scratch
In slow cooker, blend together wine, water, flour, salt, and pepper. Add carrots, celery, onion, and rabbit; toss to combine.
Cover and cook until rabbit is cooked through and easily pulls apart, 4 to 6 hours depending on your slow cooker. When the rabbit is fully cooked, add peas and dill. Cook for a few additional minutes.
Line cast-iron skillet with one of the crusts, fill with rabbit mixture and then top with the other crust. Bake according to crust directions, or according to recipe directions for made-from-scratch crusts.
Recipe originally posted on Grit.com