Lloyd's Squirrel or Chicken Pot Pie

Ingredients

• 1 large onion sweet coarsely chopped
• 4 rib celery stalks coarsely chopped
• 5 medium carrots coarsely chopped
• 5 medium baking potatoes diced
• 3 tablespoons garlic clove minced pressed (or )
• 6 cups beef broth 
• 2 teaspoons salt to taste (or )
• 1 teaspoon pepper fresh black to taste (or )
• 4  squirrels skinless cleaned
• 15 ounces peas canned drained
• 15 ounces lima beans canned drained
• 12 ounces mexicorn kernel corn ) whole canned
• 4 ounces mushrooms canned drained
• 4 ounces mushrooms canned drained
• 2 tablespoons cornstarch 
• 2  dough for double-crust pie (4 crusts

Equipment

• bowl
• oven
• pot

Directions

1. 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.
2. 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.).
3. 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.
4. Bake at 350 degrees until crust is browned, about 1 hour.