Creamy Meat and Vegetable Pot Pie With Herbed Dumplings |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Add wine and cook mixture for 3 minutes.
3. Add flour and cook roux, stirring, for 3 minutes.
4. Add broth in a stream and bring to a boil, whisking.
5. In a bowl, whisk together the cream and the yolks.
6. Whisk about 1/2 cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
7. Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
8. Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
9. Add milk and stir until batter is just combined.
10. Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
11. Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.
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