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This recipe for RABBIT POT PIE is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 rabbit (or chicken) boiled, deboned
2 bay leaves
4 cloves
1 large can mixed vegetables
1 small can southwestern corn
1 qt. jar black bean and white corn salsa
2 pie crusts
egg white

Boil bay leaves, cloves and meat together until meat is falling off the bone; cool and drain. Discard bay leaves and cloves. Mix drained vegetables, corn and meat together; add salsa. Pour into pie crust and top with second pie crust; pinch edges of pie crust together. Brush top with egg white to produce golden brown crust and prevent burning. Protect pie crust edge with aluminum foil wrap or pie crust ring. Bake at 375 until crust is golden brown.




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