Rabbit Pot Pie

2 cups cooked rabbit meat, deboned and torn into small pieces

1 c chicken or rabbit broth
2 T butter
1/2 c diced yellow onion
1 T all-purpose flour
1/4 cup heavy cream
1 can diced carrots and peas blend
Your favorite prepared pie crust
1 egg yolk, with a  little water added.

 Saute onions in 1 T butter until clear, set aside.  Make a rue with remaining butter and flour, and all heavy cream.  When thickened, stir in onions, rabbit, & vegetable blend.

Salt and pepper to taste. 
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and pepper. Place on a baking sheet and bake for 35 minutes, or until the top is golden brown and the filling is bubbling hot.