Best Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings Recipes

Creamy Meat and Vegetable Pot Pie With Herbed Dumplings image

Provided by evelynathens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

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

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

Creamy Rosemary Turkey and Vegetable Potpie with Herbed Dumplings image

Yield Serves 6 to 8

Number Of Ingredients 19

For turkey mixture
2 tablespoons unsalted butter
1 onion, minced
4 carrots, cut in 2-inch julienne strips (about 2 cups)
2 ribs of celery, cut into 2-inch julienne strips (about 1 cup)
1/3 cup dry white wine
2 tablespoons all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
2 large egg yolks
4 cups bite-size pieces cooked turkey
3/4 teaspoon finely chopped fresh rosemary or 1/2 tablespoon crumbled dried
For the dumpling batter
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon crumbled dried rosemary
1 tablespoon minced fresh parsley leaves
1/2 cup milk

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.