Duck Confit Pot Pie

by Chef Ben Vaughn
This recipe offers a twist on classic comfort food.


Prep Time {10 min}

Cook Time {28 min}

Serving Size {4 servings}


1/3 cup Butter or Margarine
1/3 cup Chopped Onion
1/3 cup All-purpose Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1-3/4 cups Duck or Chicken Stock
1/2 cup Milk
2-1/2 cups Shredded Cooked Maple Leaf Farms Duck Confit Meat or Roast Duck Meat
2 cups Frozen Mixed Vegetables, thawed

Biscuits/Pot Pie Toppings
2 cups All-purpose Flour
3 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
3 Tbsp. Shortening
1 cup Buttermilk, cold or room temperature


Share this recipe

1. Heat oven to 425 degrees F.

2. For the filling -- In two-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in duck and mixed vegetables. Remove from heat.

5. For the biscuits -- In medium bowl, mix flour, baking powder, baking soda and salt. Cut in shortening with fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet.

6. Spoon and drop biscuit batter, about 2 tablespoons for each biscuit, directly on top of your pot pie mixture -- three scoops per person (total of 12 biscuits).

7. Bake 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Reviews  { write a review }