Squirrel Pot Pie Recipe: Wild Game Comfort in a Flaky Crust

This recipe transforms wild game into comfort food at its finest. The tender meat, rich gravy, and hearty vegetables create a filling that’s both rustic and deeply satisfying.

Encased in a flaky golden crust, this dish brings a taste of tradition to your table with every bite. The crust bakes to perfect crispness, sealing in all the savory goodness.

Ingredients for Squirrel Pot Pie

Rustic ingredients come together for a hearty, flaky-crusted wild game masterpiece ready to impress.

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The squirrel meat is the foundation here. Freshly harvested and properly cleaned is ideal, but pre-packaged from specialty suppliers like Wild Fork or Cabela’s works well. Aim for bone-in pieces for deeper flavor when cooking down (remove bones before assembling). The butter needs to be high-quality, European-style for the flakiest crust—Plugrá or Kerrygold are excellent choices.

No squirrel? Chicken thighs or turkey make excellent substitutes—use 1.75 lb to match the heartiness. Swap chicken stock for vegetable stock if preferred. For the herbs, dried thyme and rosemary at one-third the amount work in a pinch. Pie crust can be store-bought (I like Pillsbury for convenience) or homemade if you’re feeling ambitious. The peas can be fresh if you’ve got them.

Assemble and bake immediately for best results, or prep filling and crust separately up to 1 day ahead. Leftovers keep 3-4 days refrigerated, or freeze unbaked pies for 3 months. Reheat in a 350°F oven until crisp and warm throughout.

Step-by-Step Instructions for Squirrel Pot Pie

This method delivers rich, hearty filling encased in a perfectly golden, flaky crust.

Step 1: Prepare the Filling Base

Begin by melting 4 tablespoons of the unsalted butter in a large skillet over medium heat. Add the diced yellow onion, carrots, and celery stalks, cooking for 8-10 minutes until softened and the onion becomes translucent.

Stir in the minced garlic cloves and cook for an additional 1 minute until fragrant. This builds the aromatic foundation for the filling. Add the cooked 1.5 lb squirrel meat, ensuring it’s well-broken into small, even pieces for consistent texture throughout the pot pie.

Step 2: Create the Roux and Thicken the Gravy

Sprinkle the 0.5 cup all-purpose flour evenly over the meat and vegetables, stirring constantly to coat everything. This prevents lumps from forming. Cook for 1-2 minutes to remove the raw flour taste, stirring frequently to avoid browning.

Gradually pour in the 2 cups chicken stock, whisking continuously to create a smooth sauce. Add the 0.5 cup whole milk, 2 tsp fresh thyme, 1 tsp fresh rosemary, 1 tsp salt, and 0.5 tsp black pepper.

Bring to a simmer and cook for 5-7 minutes until the mixture thickens to the consistency of a rich gravy, coating the back of a spoon.

Step 3: Finish the Filling and Prepare for Assembly

Stir in the 0.75 cup frozen peas and cook for an additional 2 minutes. Taste and adjust seasoning if needed. The peas should be bright green and tender. Remove from heat and let cool slightly while you prepare the crust.

This cooling step is crucial—it prevents the bottom crust from becoming soggy when assembling. The filling should be thick enough to hold its shape but still pourable.

Step 4: Assemble and Bake to Golden Perfection

Preheat your oven to 375°F. Line a 9-inch pie dish with 1 sheet pie crust, pressing it gently into the bottom and sides. Pour the filling into the crust, spreading it evenly without overfilling.

Top with the second sheet pie crust, crimping the edges to seal. Cut several small slits in the top crust to allow steam to escape. Brush the top with the remaining 2 tablespoons melted unsalted butter for extra flakiness.

Bake for 40-45 minutes until the crust is deep golden brown and the filling is bubbling through the vents. Let rest for 10 minutes before serving to allow the filling to set.

Essential Equipment for Great squirrel pot pie

Skillet Selection

For the filling, I swear by a heavy 12-inch cast iron skillet—it distributes heat evenly and develops a fond that deepens the gravy’s flavor. My Lodge has lasted decades. Avoid non-stick for this step; you want those browned bits.

Crust Tools

A 9-inch pie dish is ideal, but a 10-inch deep-dish pan works if you’re scaling up. For crimping edges, a simple fork or pastry wheel gives that classic look. I keep a pastry brush dedicated to butter for easy topping.

Measuring Essentials

Accurate measurements matter here. Use nested dry measuring cups for flour and liquid measures for stock and milk. A kitchen scale helps with the meat—I aim for precise 1.5 lb portions each time.

For herbs, measuring spoons ensure consistency. Fresh herbs pack more punch than dried, so stick to the recipe’s teaspoon amounts.

Thermometer & Timer

An instant-read thermometer removes guesswork—your filling should hit 165°F before assembly. For baking, a reliable oven thermometer checks your 375°F setting. I use a ThermoWorks Dot for perfect timing every bake. 🌡️

Prep & Assembly Aids

A rolling pin and floured surface are key if making crust from scratch. For store-bought, a sharp paring knife trims excess dough neatly. Keep a small bowl of water nearby to seal edges tightly.

Frequently Asked Questions