Roofers Union Duck Pot Pie | Idaho Potato Commission

Ingredients

• 2 cups Idaho® potatoes, ½” dice
• ½ cup carrots, peeled, ½” dice
• ½ cup celery, ½” dice
• 1/3 cup English peas
• 1/3 cup pearl onions
• 3 cups confit duck leg meat, shredded
• 1 quart chicken stock
• ½ cup flour
• 3 tablespoon butter, room temperature
• salt and pepper to taste
• Pie Crust (recipe follows)
• 1 ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 4 ounces cold butter, cubed
• 2-4 tablespoon ice water
• 1 egg beaten with 1 tablespoon water for egg wash