Ingredients
- 1/3 cup Butter or Margarine
- 1/3 cup Onion, chopped
- 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
- 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
Direction
- Heat oven to 425 degrees F.
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.
- Stir in duck and mixed vegetables. Remove from heat.
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.
- 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).
- Bake 15 to 20 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.