Squirrel Pot Pie (PA Dutch Style) | Wild Game Recipes
Squirrel Pot Pie (PA Dutch Style) | Wild Game Recipes
For many of us in South Central Pennsylvania, hunting isn’t just a hobby, but a tradition passed down from generation to generation. And while whitetail deer and turkey tend to steal the spotlight, there’s a special place in our hearts (and freezers) for one of the most underrated game meats out there: squirrel.
This Pennsylvania Dutch-style squirrel pot pie isn’t your average casserole topped with a crust. In true local fashion, it features a rich broth, tender squirrel meat, vegetables, and hand-rolled square noodles. It’s hearty, humble, and loaded with tradition.
Whether you’re a seasoned small-game hunter or just getting into the sport, this recipe brings the hunt full circle and celebrates one of PA’s most time-honored dishes.
What You’ll Need:
For the Meat & Broth:
2–3 cleaned squirrels
8 cups water
1 onion, quartered
2 celery stalks, chopped
1–2 carrots, chopped
2 cloves garlic
Salt and pepper to taste
For the Pot Pie Noodles:
2 cups all-purpose flour
1 tsp salt
1 egg
½ cup water (approx.)
For Final Assembly:
2–3 additional carrots, diced
2 potatoes, cubed
Fresh parsley (optional garnish)
Step-by-Step Instructions:
1. Boil and Debone the Squirrel
Place your cleaned squirrel(s) in a large stockpot with 8 cups of water, onion, celery, carrots, and seasonings. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours or until the meat is fork-tender and pulling from the bone.
💡 Tip: Older squirrels take longer to tenderize. Don’t rush this part.
Once cooked, remove the squirrel pieces and let them cool. Strain the broth and set aside. Carefully pick all the meat off the bones and shred. Discard any small bones or gristle.
2. Make the Noodles
In a mixing bowl, combine flour and salt. Add the egg and slowly mix in water until a dough forms. Make sure it is not too sticky. Knead lightly on a floured surface for a few minutes.
Roll the dough out to about 1/8" thickness. Cut into 2-inch squares and dust with flour to prevent sticking.
3. Bring It All Together
Return the strained broth to your pot and bring to a light boil. Add the diced carrots and potatoes, simmer for 10–15 minutes.
Drop in the pot pie noodles a few at a time, stirring gently so they don’t stick. Let simmer uncovered for 10 minutes.
Finally, stir in the shredded squirrel meat and cook another 10–15 minutes until everything is tender and flavorful.
4. Serve and Enjoy
Ladle into bowls and top with fresh parsley or cracked pepper. Serve with fresh bread or apple butter on the side if you're feeling extra traditional.
Why Squirrel?
Small game hunting is a great way to introduce new hunters to the woods. It's low pressure, inexpensive, and squirrel populations are healthy across much of Pennsylvania. Plus, when prepared right, squirrel is flavorful, lean, and perfect for slow-cooked meals like this one.
Not sure how to start squirrel hunting? Stop by Buffalo Gap Outfitters for .22 rifles, hunting licenses, field dressing gear, and plenty of local knowledge.
This squirrel pot pie is more than just a warm meal; it’s a bite of Pennsylvania heritage. Whether you’re feeding the family after a morning in the woods or introducing someone new to wild game, it’s a dish that honors both the hunt and the home.
Got your own twist on this classic recipe? Tag us on social media or drop by the shop, we’d love to hear how you cook your catch.
Happy hunting, and happy cooking.
— The Buffalo Gap Outfitters Team
