Best Creamy Meat And Vegetable Pot Pie With Herbed Dumplings Recipes

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

CREAMY ROSEMARY TURKEY AND VEGETABLE POTPIE WITH HERBED DUMPLINGS

Steps:

• Make the turkey mixture
• In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
• Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
• Make the dumpling batter
• In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
• Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
• Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees.
• Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
• Boil cubed potatoes until just short of done.
• Add olive oil to skillet and saute onions and celery for about 3 minutes.
• Add mushrooms to onion celery and continue to saute until soft.
• In a bowl, combine soup, milk, and spices.
• To the bowl, add drained potatoes and onion mixture.
• Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
• Bake for 45 minutes.
• Let sit 5-10 minutes before serving.

CREAMY VEGETABLE POT PIE

Steps:

• Make the dough:.
• Crumble salt, flour, and butter.
• Add water one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• Roll with rolling pin to make dough for 2 pies.
• Cook the Vegetables:
• Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
• Make the filling:.
• Sauté celery and chopped onions with butter.
• Add flour to make a paste.
• Add milk and boullion.
• Cook until thickened.
• Add cooked vegetables, frozen vegetables, and spices.
• Put the filling in the pie crusts and put the tops on the pies.
• Bake 20-25 min at 375 degrees.

CHICKEN POT PIE DUMPLINGS

Steps:

• Preheat oven to 425°F.
• Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the chicken and gravy over low heat.
• Roll dough out thin into 8 inch discs.
• Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
• Fill each cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat for all 12 dumplings.
• Lower oven to 350°F.
• Bake for 10-12 minutes.
• Let sit for 10 minutes.
• Extract dumplings and serve.

VEGETABLES AND DUMPLINGS

Steps:

• Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
• Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
• Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
• Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
• Stir in the milk and mix until the consistency of dough.
• Add the zucchini to the stew. Return to boiling.
• Drop in spoonfuls of dumplings into the stew.
• Cook uncovered at a low boil for 10 minutes.
• Cover and cook for another 10 minutes.
• Serve warm, leftovers can be frozen.