Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid.
Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	816.47 Kcal (3418 kJ)
Calories from fat	211.52 Kcal
		% Daily Value*
Total Fat	23.5g	36%
Cholesterol	94.12mg	31%
Sodium	2134.56mg	89%
Potassium	2268.17mg	48%
Total Carbs	102.25g	34%
Sugars	12.27g	49%
Dietary Fiber	14.72g	59%
Protein	47.59g	95%
Vitamin C	34.1mg	57%
Vitamin A	0.5mg	17%
Iron	11.5mg	64%
Calcium	138.9mg	14%

Amount Per 100 g
Calories	88.56 Kcal (371 kJ)
Calories from fat	22.94 Kcal
		% Daily Value*
Total Fat	2.55g	36%
Cholesterol	10.21mg	31%
Sodium	231.52mg	89%
Potassium	246.01mg	48%
Total Carbs	11.09g	34%
Sugars	1.33g	49%
Dietary Fiber	1.6g	59%
Protein	5.16g	95%
Vitamin C	3.7mg	57%
Vitamin A	0.1mg	17%
Iron	1.2mg	64%
Calcium	15.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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