Squirrel Derby Pie

2 1/2 cups boneless cooked squirrel meat, cubed (you may simply boil/simmer the meat until cooked through and the bones are easily removed)
2 cups of diced potatoes
1 cup diced carrots
1/2 cup peas (you can use mixed frozen veggies)
1 can (10 ounces) condensed cream of mushroom soup
1/2 cup diced celery
1/2 cup diced onion
1 clove minced fresh garlic (or 1/2 teaspoon dried garlic powder)
1/2 cup chicken broth
1/4 tsp ground pepper

For the Crust:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/2 cup butter, melted

Pre-heat oven to 375 degrees. In a 12 inch skillet, combine the first 10 ingredients (all but the crust ingredients). Bring to a boil over medium-high heat and then remove from heat. Spoon this mixture into a greased 8 inch square baking dish.

In a medium bowl, mix the flour, baking powder and salt. Stir in the milk and melted butter with a fork until the dry ingredients are moistened. Spoon this batter evenly over the squirrel filling to the edges of the pan. Bake for 30-35 minutes, or until the crust is golden brown.

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