It's a true thing that Brunswick stew is a traditional dish in the SE US. Just off of our cookbook shelf, there are recipes for it in The Joy of Cooking by Rombaur and Becker and The Heritage of Southern Cooking by Camille Glenn (page 184-185). Both mention using both squirrel and/or rabbit but that chicken and pork/ham make a fine dish without the first two critters.
I've never made a Brunswick stew myself, nor ever cooked a squirrel, I assure you. I just mentioned it as a follow-on to the pot pie reference.
I apologize for making people uncomfortable.