Boil rabbit in one-quart salted water until done. Cool, cube meat and return to broth. Add onion, garlic, celery, carrots, potatoes, and bouillon. Boil for 15 minutes or until done. Add frozen vegetables and gravy mix (stirried into 1/2 cup water) and return to boil. Cool mixture and pour into prebaked pie shell. Cover with second pie shell. Crimp sides, slit top and bake on cookie sheet until top crust is done. Makes 2 pies.