Easter Bunny Pot Pies



  • 2 1/2 cups all -purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup frozen sweet butter, cut in small chunks
  • 1/4 cup vegetable shortening
  • 7 to 8 tablespoon ice water
  • 2 medium onions, diced
  • 4 celery stalks, diced
  • 2 tablespoons olive oil
  • 1 1/2 cups frozen corn
  • 2 cups frozen baby peas
  • 2 1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
  • 2 medium potatoes, peeled, cubed and cooked
  • 4 cups diced cooked chicken, turkey or ham
  • 5 tablespoons sweet butter
  • 5 tablespoons all-purpose flour
  • 4 1/2 cups chicken, vegetable or turkey stock
  • 1/2 teaspoon pepper
  • Salt to taste
  • 1 egg, lightly beaten
  • Directions

    In bowl of food processor fitted with metal blade, pulse flour, salt, butter and vegetable shortening until mixture resembles coarse meal. Sprinkle with ice water and pulse until dough starts to come together, being careful not to let dough form a ball. Remove dough and press it into two disks. Cover with plastic wrap and refrigerate while you make filling.

    FILLING In a large saucepan, sauté the onions and celery in olive oil over medium heat until soft. Add all vegetables, and chicken, turkey or ham, and set aside. In separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 to 3 minutes. Slowly whisk in stock until sauce is smooth. Bring to boil, whisking constantly. Reduce heat and simmer, stirring occasionally, for 5 to 7 minutes. Add pepper and salt. Pour sauce over meat and vegetables. Then pour mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat oven to 400°. Roll out piecrust on lightly floured surface to cover pies with dough. Use cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush beaten egg onto piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until crust is browned and filling bubbles. It?s a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

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