Crock Pot Rabbit Pot Pie

Prep time: 5 min Cooking time: 20 min Serves: 4

Ingredients

  • 1 whole rabbit, approx. 2.5 to 3lbs

  • 6 cups chicken stock

  • 1 cup heavy cream

  • 1/2 C flour

  • 2 TBSP olive oil

  • 1 medium onion, chopped

  • 2 cloves of garlic, minced

  • 2 tsp. dried thyme

  • Salt and pepper to taste

  • 8oz. frozen carrots

  • 8oz. frozen green beans

  • 8oz. frozen peas

  • 8oz. frozen corn

  • 8ct buttermilk biscuits

Directions

  • Begin by placing the whole rabbit in a crockpot and add the 6 cups of chicken stock. Cook the rabbit on low for 3 hours or until fork tender.

  • Remove the rabbit from the crockpot. Reserve the chicken stock in the crockpot.

  • Check the stock for any small bones. Remove the bones.

  • Reserve one cup of the stock and set it aside.

  • Proceed to debone the rabbit meat and add the meat back to the crockpot. Turn the crockpot on to the high setting.

  • Heat a frying pan over medium low heat and add the olive oil. Saute the onions and garlic until the onions are translucent, approximately 4 minutes. Add the cooked onions and garlic to the crockpot.

  • Add the frozen vegetables to crock pot. Add dried thyme and salt and pepper to desired taste.

  • Mix the flour fully into the reserved stock ensuring there are no lumps.

  • Add the heavy cream and stock mixture to the crockpot.

  • Stir everything to combine well. Cook on high heat for 1 hour and 30 minutes.

  • During the last 30 minutes of cooking, cook your buttermilk biscuits according the the packaging directions.

  • When the gravy is done, serve over warm biscuits.