Chicken and Duck Potpie

Name: Chicken and Duck Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 mediums carrots, cut into 1/2-inch pieces; 2 liters chicken stock or canned low-sodium broth; 3 kilograms chickens; 1 Tbsp dried thyme; 2 kilograms duck; 1 large egg, beaten with 1 tablespoon of water; 118 milliliters all-purpose flour; 12 garlic cloves, thinly sliced; 454 grams assorted mushrooms, such as cremini and stemmed shiitakes, sliced 1/2 inch thick; 59 milliliters olive oil; 3 mediums onions, coarsely chopped; 454 grams all-butter puff pastry dough, chilled; 454 grams red potatoes, quartered; 8 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter

Chicken and Duck Potpie might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains roughly 122g of protein, 209g of fat, and a total of 2635 calories. This recipe covers 60% of your daily requirements of vitamins and minerals. A mixture of onions, olive oil, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a large roasting pan, combine the carrots, onions, potatoes, mushrooms, garlic, thyme and olive oil and toss well.

Ingredients you will need

Mushrooms

Olive Oil

Potato

Carrot

Garlic

Onion

Thyme

Equipment you will use

Roasting Pan

Spread the vegetables in an even layer and add 4 cups of the chicken stock. Set the pan over 2 burners and bring to a boil over moderately high heat.

Ingredients you will need

Chicken Stock

Vegetable

Spread

Equipment you will use

Frying Pan

Meanwhile, season the chickens and duck inside and out with salt and pepper. Set the chickens, breast side up, on the vegetables. Set the duck on a rack in another roasting pan. Roast for about 2 hours, or until the birds are just cooked through and the vegetables are tender.

Ingredients you will need

Salt And Pepper

Vegetable

Chicken

Whole Duck

Equipment you will use

Roasting Pan

Transfer the chickens and duck to a carving board and let cool slightly.

Ingredients you will need

Chicken

Whole Duck

Discard the skin from the chickens and duck, remove the meat and cut it into 2-inch pieces. Strain the chicken pan juices, reserving the vegetables. Skim the fat from the juices.

Ingredients you will need

Vegetable

Meat

Whole Duck

Equipment you will use

Frying Pan

Melt the butter in a medium saucepan. Stir in the flour and cook over moderate heat until bubbling, about 1 minute. Gradually whisk in 1 cup of the pan juices, then whisk in the remaining pan juices and 3 cups of chicken stock and bring to a boil. Simmer over moderately low heat, whisking often, until no floury taste remains, about 12 minutes.

Ingredients you will need

Chicken Stock

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Frying Pan

Transfer the sauce to a large saucepan and add the reserved vegetables and the chicken and duck meat.

Ingredients you will need

Vegetable

Meat

Sauce

Whole Duck

Equipment you will use

Sauce Pan

Preheat the oven to 45

Equipment you will use

Oven

On a lightly floured surface, roll out half of the puff pastry 1/8 inch thick. Using a 7-inch bowl, cut out 4 rounds. Repeat with the remaining pastry. Spoon the stew into eight 2- to 3-cup ovenproof bowls, about 6 inches wide. Set a puff pastry round on each bowl and press the pastry around the rim to seal.

Ingredients you will need

Puff Pastry Sheets