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Duck Pot Pie

Duck Pot Pie

Submitted by Dennis Sorrows, RPI - Office
A twist on traditional chicken pot pie
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Entree
Cuisine American
Servings 8 Servings

Equipment

  • Conventional Oven

Ingredients
  

  • 2 - 3 Large Duck Breasts about a pound
  • 1/2 cup celery diced
  • 1 cup carrots sliced into rounds
  • 1 cup green peas canned, drained or frozen peas work too
  • 2 potatoes diced
  • 1 cup green beans canned, drained, optional
  • 1 cup whole kernel corn canned, drained, optional
  • 1 onion chopped
  • 1 tsp garlic fresh, minced
  • 4 cup chicken broth or vegetable
  • 2 tbsp all-purpose flour add more to make more gravy
  • 2 pie crusts make your own or buy it
  • 1 egg
  • salt to taste
  • pepper to taste

Instructions
 

Create Filling

  • Cut the duck breasts into bite sized cubes and season with salt and pepper
  • Braise the duck, and onion on the stove top on low heat for 1 1/2 - 2 hours (reserve 2 cups of stock for later) making sure to keep the pieces of duck partially covered with stock during the cooking process
  • Add the potatoes, carrots, and celery to a well greased skillet, season to taste and cook until tender
  • Add the peas and continue cooking for about 5 minutes
  • Add the duck to the skillet along with the garlic and cook for another minute
  • Add the flour and mix well with the vegetables, cook for about 5 minutes
  • Add chicken or vegetable stock while continuously stirring until you get a smooth gravy (Alternatively use the stock from the braising process strained (this will give the pot pie more duck flavor)

Assemble Pies

  • Preheat oven to 350
  • Divide the pie filling evenly into the 2 pie crusts
  • Place another crust over the pie filling and crimp the pie crusts together with a fork
  • Make an egg wash and brush onto the pie crust
  • Make a few slits in the pie crust to vent the steam while cooking
  • Bake until the pie crust is golden brown. (about 45 minutes)

Notes

For moist tender duck it's best to soak in a salt brine for a couple of hours prior to cooking (not required)
This should make enough for 2 pies.
You can substitute any of the vegetables or add additional as desired

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