Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings Recipe Epicuriouscom

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CREAMY MEAT AND VEGETABLE POT PIE WITH HERBED DUMPLINGS

Sometimes a whole turkey or chicken is too much of a good thing - here's a delicious way to use up the leftovers. Homey, wonderful, comforting.

Provided by evelynathens

Categories     Savory Pies

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17



Creamy Meat and Vegetable Pot Pie With Herbed Dumplings image

Steps:

  • Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
  • Add wine and cook mixture for 3 minutes.
  • Add flour and cook roux, stirring, for 3 minutes.
  • Add broth in a stream and bring to a boil, whisking.
  • In a bowl, whisk together the cream and the yolks.
  • Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
  • Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
  • Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
  • Add milk and stir until batter is just combined.
  • Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
  • Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.

Nutrition Facts : Calories 300.7, Fat 17.8, SaturatedFat 10.5, Cholesterol 124.1, Sodium 1055.9, Carbohydrate 27.6, Fiber 2.3, Sugar 3.8, Protein 6

2 tablespoons butter
1 onion, minced
4 carrots, cut into 2 inch julienne strips (about 2 cups)
2 celery ribs, cut into 2 inch julienne strips (about 1 cup)
1/3 cup dry white wine
2 tablespoons all-purpose flour
3 cups broth (use broth suitable to meat you are using)
3/4 cup heavy cream
2 large egg yolks
4 cups bite-size pieces cooked meat (chicken, turkey, beef, pork, all are good in this recipe)
1/2 teaspoon crumbled dried rosemary
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon crumbled dried oregano
1 tablespoon minced fresh parsley
1/2 cup milk

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