Braden Family Cookbook

Chuck Braden

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SQUIRREL POT PIE                                      Tennessee Outdoors

3 squirrels (substitute 2 small chickens outside of squirrel season)

½ cup all purpose flour

3 TBSP butter

1 quart boiling water

1 chopped onion

1 TSP salt

¼ TSP pepper

Biscuit crust from a 10 biscuit can

Lemon juice, sherry, or Worcestershire sauce (optional)

Cut squirrels into serving size pieces and roll in flour.  Brown in 2 TBSP of the butter.  Add boiling water, onion, salt and pepper.  

Cover and simmer one hour.  Lay rounds of biscuit crusts on squirrels, cover and boil for 15 minutes.  Remove squirrel and biscuits to heated platter.  Add remaining 1 TBSP butter to gravy and lemon juice. Worcestershire, or sherry as desired.  Thicken slightly with your choice of thickening agent. Pour over squirrel and crusts.  

Serves 6 – 8.