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
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
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