Squirrel Bake Pot Pie

1 pie crust, top and bottom

4 squirrels

2 cups peas, fresh, frozen or canned

2 carrots, chopped finely

2 potatoes, chopped

1/2 cup chopped onion

1 cup broth

1 teaspoon margarine, melted

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Cook squirrel until tender in one quart water. Take meat from bones and dice. Line bottom of black iron skillet or casserole dish with pie crust. Spread meat and vegetables in crust. Cover with second pie crust, seal edges, vent, and bake at 350 degrees for 45 minutes or until crust is brown.

Copyright 1998-2014 Stephen Ricciardelli