2 cups duck meat, cubed
prepared pastry for double 9-inch pie crust (Pillsbury)
1 cup duck broth
1/2 cup non-dairy creamer
2 tsp. butter
2 tsp. flour
1 large baked potato cut into cubes
1 (10 oz.) box frozen peas and carrots
1 tsp. salt
1 onion, chopped
pepper

Preheat oven to 425°F. Line pie pan with pastry and refrigerate until ready.

Melt butter and sauté onions until golden. Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat. Stir in duck broth and non-dairy creamer.

Heat to boiling and boil 1 minute, stirring constantly. Stir in duck meat and vegetables. Allow to cool 10 minutes.

Pour into pastry-lined pan. Cover with pastry top and seal edges.

Bake at 425°F for 35 to 40 minutes or until golden brown.

Submitted by: Dr. Alva Irish