Duck Pot Pie

Duck Pot Pie is the epitome of savory comfort, a warm embrace in a dish. Furthermore, this dish combines tender Teal duck, Fall vegetables, and a rich, creamy sauce, all tucked under a flaky Sourdough Discard crust. Duck Pot Pie is a decadent delight, a culinary masterpiece that leaves your taste buds in awe. You won’t want to miss out on this journey through flavors and textures!

Duck Pot Pie Ingredients

• Sourdough Discard Pie Crust
• Parsnips or Yellow Potatoes
• Carrots
• Celery
• Frozen Petite Peas
• Yellow or White Onion
• Shredded Teal Duck
• Chicken Bone Broth
• Heavy Whipping or Coconut Cream (Optional)
• All Purpose Flour
• Unsalted Butter
• Salt and Pepper to taste

Crafting the Duck Pot Pie Filling

1. First, heat a large stock pot or Dutch Oven to medium-high heat.
2. Next, add in the butter and melt it.
3. Then, add the parsnips (or potatoes), carrots, celery, and onions. Cook until the onions are translucent and the vegetables are slightly softened.
4. Next, add the flour and combine it with the vegetables.
5. Then, add the bone broth, cream, and salt and pepper.
6. Next, bring the mixture to a boil, and then reduce it to a simmer for 15 minutes.
7. Finally, add in the shredded duck and frozen peas, and turn the heat off.
   • Note: Allow the mixture to cool slightly prior to ladling it into the pie crust (this will help the crust not tear).

Add Butter to a Heated Pot and Saute the Vegetables

Add the Flour and Mix

Add the Liquid Ingredients; Mix to Combine

Add the Frozen Peas and Duck

Let the Mixture Cool, Slightly

Prebake the Bottom Crust

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, roll out the Sourdough Discard Pie Crusts in a circular shape, on a lightly floured surface.
3. Then, using a Cast Iron Skillet, place one of the Sourdough Discard Pie Crusts in the bottom of the skillet.
4. Next, poke fork holes into the bottom and sides of the crust. Then place the skillet in the oven.
5. Prebake the crust for about 5-6 minutes, or until lightly golden brown.

Roll Out the Sourdough Discard Pie Crusts

Place One Pie Crust Into the Bottom of a Cast Iron Skillet

Assembling the Duck Pot Pie

1. First, once the bottom pie crust is prebaked, ladle in the duck pot pie filling.
2. Next, carefully drape the second pie crust over the top of the pot pie filling.
3. Then, carefully pinch the excess pie crust around the sides of the Cast Iron Skillet.
4. Finally, cut three to four slits in the top.
   • Note: This allows the pot pie to steam and the crust to bake evenly while in the oven).

Ladle the Duck Pot Pie Filling Into the Prebaked Bottom Crust

Drape the Second Pie Crust Over the Top

Pinch or Cut Off the Excess; Cut Slits in the Top of the Pie Crust

Baking and Serving the Duck Pot Pie

1. First, place the assembled Duck Pot Pie into the oven and bake for 35-40 minutes.
   • Note: If your pot pie is pretty full, I’d recommend placing a large baking sheet on the lowest rack to catch any spillage.
2. Next, once the pot pie is baked, let it cool slightly (about 5 minutes).
3. Finally, serve it by itself or aside a lightly dressed salad, and enjoy!

Bake the Duck Pot Pie for 35-40 Minutes

Let It Cool Slightly; Serve and Enjoy

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Duck Pot Pie

Yield: 1 Large Pot Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 1 hour

Duck pot pie is a savory and hearty dish that features tender pieces of duck meat, vegetables, and a rich, flavorful gravy, all encased in a Sourdough Discard pie crust. It's a variation of the traditional pot pie.

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Ingredients

• 2 Batches of Sourdough Discard Pie Crust
• 2 c. Parsnips or Yellow Potatoes, diced
• 1/2 c. Carrots, diced
• 1/2 c. Celery, diced
• 1/3 c. Frozen Petite Peas
• 1 Yellow or White Onion, diced
• 1 to 2 lbs. Shredded Teal Duck
• 2 to 3 c. Chicken Bone Broth (depending on consistency preference)
• 1/4 c. Heavy Whipping or Coconut Cream (Optional)
• 1/2 c. All Purpose Flour
• 3 tbsp. Unsalted Butter, room temperature
• Salt and Pepper to taste

Instructions

Crafting the Pot Pie Filling

1. First, heat a large stock pot or Dutch Oven to medium-high heat.
2. Next, add in the butter and melt it.
3. Then, add the parsnips (or potatoes), carrots, celery, and onions. Cook until the onions are translucent and the vegetables are slightly softened.
4. Next, add the flour and combine it with the vegetables.
5. Then, add the bone broth, cream, and salt and pepper.
6. Next, bring the mixture to a boil, and then reduce it to a simmer for 15 minutes.
7. Finally, add in the shredded duck and frozen peas, and turn the heat off. (Note: Allow the mixture to cool slightly prior to ladling it into the pie crust (this will help the crust not tear).

Prebake the Bottom Crust

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, roll out the Sourdough Discard Pie Crusts in a circular shape, on a lightly floured surface.
3. Then, using a Cast Iron Skillet, place one of the Sourdough Discard Pie Crusts in the bottom of the skillet.
4. Next, poke fork holes into the bottom and sides of the crust. Then place the skillet in the oven.
5. Prebake the crust for about 5-6 minutes, or until lightly golden brown.

Assembling the Duck Pot Pie

1. First, once the bottom pie crust is prebaked, ladle in the duck pot pie filling.
2. Next, carefully drape the second pie crust over the top of the pot pie filling.
3. Then, carefully pinch the excess pie crust around the sides of the Cast Iron Skillet.
4. Finally, cut three to four slits in the top. (Note: This allows the pot pie to steam and the crust to bake evenly while in the oven).

Baking and Serving the Duck Pot Pie

1. First, place the assembled Duck Pot Pie into the oven and bake for 35-40 minutes. (Note: If your pot pie is pretty full, I'd recommend placing a large baking sheet on the lowest rack to catch any spillage).
2. Next, once the pot pie is baked, let it cool slightly (about 5 minutes).
3. Finally, serve it by itself or aside a lightly dressed salad, and enjoy!

Notes

This is a great recipe to be made ahead of time and/or eaten the next day. The filling (minus the duck meat) can be premade, frozen, and reheated up to 3 months in advance.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 458mgCarbohydrates: 41gFiber: 3gSugar: 17gProtein: 23g