Duck Pot Pie Recipe

Anyone who has made a whole duck knows that you end up with a lot of leftover duck. The first time I googled "what to do with leftover duck" I learned that if you don't like duck soup, you are out of luck. So I made duck risotto. This last time I made duck, I didn't want to do the same duck leftovers...

...And my husband is very fond of meat pies. I mean, aren't we all? Pot pies are sooo delicious--why not a duck pot pie?? It makes so much sense when you think of it, but you don't often think of it. Well, at least I hadn't until now.

This recipe is great because you can make it and freeze it and bake it whenever you are feeling lazy. Of course you can always just bake it right there and call it dinner--the choice is yours and yours alone. Let's get started, shall we?

I am a Jiffy Crust user. I love the stuff, but you can use any type of pie crust that makes your crusty day. There is a variety out there from Pillsbury to the frozen section. You need a top and a bottom and I like to have mine all ready to go ahead of time. 

As far as I am concerned, there are no rules as to the veggies you have to use in your pot pie. There are only suggestions. Here I have celery, carrot, onion, potato, and fresh peas. (And my duck meat!) 

Cut your veggies small, drizzle a couple tablespoons of olive oil in your skillet and heat over medium high heat. 

Cool and stir about 10-12 minutes or until the start to get tender--especially those stubborn potatoes. 

Stirring is important because we don't want all that sticking and burning business. 

Then add your flour and stir to combine.... 

Followed by your broth! 

A note on your broth. You can use a variety here. Beef goes well, vegetable is great, or if you have it, use some duck broth! 

Then bring your soupy mixture to a boil and it should begin to thicken quite nicely. 

When it has, go ahead and add your duck meat. Stir to combine. 

YUM. I feel a pot pie coming on! 

Pour your filling into your bottom crust. 

Cover it with your top crust and slice some holes to vent it. 

You can cook it from here (350 degrees for 35 minutes or until golden and bubbly) 

OR 

You can wrap it and freeze (which is what I did!) and bake it at 400 degrees for about an hour when you are feeling fancy! 

Duck Pot Pie 

Time: 30 minutes plus bake time | Serves 4 | Difficulty: Purdy Easy 

You Will Need:

1 pie crust, top and bottom shells 

Leftover duck meat in bite sized pieces (I had about 2 cups) 

1 small potato, peeled and diced

1 small onion, diced

1 carrot, peeled and cut into small pieces 

1 celery stalk, cut small 

1/2 cup fresh or frozen peas 

2 cloves garlic, minced 

2 tablespoons olive oil 

2 tablespoons flour 

2 cups vegetable or beef broth 

2 dashes cayenne pepper 

salt and pepper to taste 

Method: 

Preheat oven to 350 degrees. 

Put your olive oil in a skillet. Heat over media high heat and put your veggies in the pan. Add the garlic as well. 

Cook and stir your veggies 10-12 minutes or until the potatoes are getting tender. 

Add the flour and stir to combine with the vegetables. 

Add your broth and stir. Bring to a boil to thicken and let it boil about 3 minutes or so until it's getting nice and thick, like a gravy. 

Add your duck to the gravy mixture along with your cayenne pepper, salt and pepper. Stir to combine and let boil 2 minutes more. 

Fill your pie shell with the duck/gravy mixture. Top your pie with the second pie crust and press the crust together (either with your fingers or a fork... I generally use my fingers because I like a rustic look.)* 

Bake for 35 minutes or until crust is golden and center is bubbly. 

*Freeze, if desired. If you are freezing the pie, wrap first in plastic and then with foil. To cook frozen pie, preheat oven to 400 degrees and bake for about an hour or until crust is golden and center is bubbly.