Duck Confit Pot Pie
Delicious and simple recipe for pot pie (featuring duck confit)
Equipment
- Casserole Dish, or multiple ramekins
- Large saute pan
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting board
- Wooden spoon
- Rolling Pin
- Medium bowl
Ingredients
- 1 lb Pre-Cooked Duck Confit or meat from rotisserie chicken
- 1 medium onions
- 0.5 lbs parsnips
- 0.5 lbs carrots
- 1/4 cup chopped parsley
- 1/2 Tbsp. thyme leaves
- 1.5 Tbsp. unsalted butter
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. all-purpose flour plus more for surface
- 2 cups chicken stock
- 1 tsp Cornstarch optional
- 5 oz. frozen peas
- 1 box puff pastry or pie crust thawed overnight
Instructions
- Preheat oven to to 400℉
- Shred pre-cooked Duck confit or rotisserie chicken and let cool to room temperature.
- Dice the onions. Add butter to a saute pan over medium heat. Add onions and cook until translucent. This should take a few minutes
- Meanwhile, dice parsnip, carrots, garlic and put into a mixing bowl. In a measuring cup, and add thyme to chicken stock.
- Add parsnip and carrots mixture to pan with onions and cook for a few minutes until they begin to soften, add salt and pepper.
- Add flour and cook for 30 seconds.
- Add chicken stock and peas and bring to simmer for 3-4 minutes stirring occasionally. Add optional cornstarch if desired.
- Roll out pie crust or puff pastry until there is about 1 inch overhang beyond the sides of the casserole or ramekin.
- Scoop filling from saute pan into the casserole or ramekin.
- Roll out pie crust on top of pie tray and trim edges.
- Use a knife and slit top of pot pie a few times with 1 inch cuts to release steam during cooking.
- Bake in preheated oven for 20-25 minutes, drop heat to 350℉ and bake another 20-25 minutes (until the crust is well browned).
- Let cool for 10 minutes before serving. Enjoy!!
Notes
I used a disposable aluminum tray but you can use any appropriately sized casserole dish or cast iron pan