TURKEY POT PIE WITH DUMPLING CRUST
Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook.
Provided by Becca- B
Categories Savory Pies
Time 35m
Yield 1 potpie, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan melt 1/3 cup butter.
- Add mushrooms, saute 2 minutes.
- Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
- Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
- Reduce heat and add thyme, Tabasco sauce, salt and pepper.
- Mixture should thicken, simmer for 10 minutes.
- Add diced turkey and mixed vegetables, stirring to combine.
- Spoon into greases 12 cup casserole.
- Top with dumpling crust.
- DUMPLING CRUST.
- In a bowl, blend remaining ingredients except milk and butter.
- Cut butter in with pastry blender to form a coarse crumb.
- Add milk, stirring just to combine.
- Turn dough onto floured surface and knead a few times.
- Roll out to fit top of casserole.
- Place directly on top of turkey mixture and cut steam vents.
- Bake at 400 F for 25 to 30 minutes.
- To save time I often use frozen mixed vegetables instead of the peas and carrots.
Nutrition Facts : Calories 830.7, Fat 44.6, SaturatedFat 25.5, Cholesterol 210.8, Sodium 837.7, Carbohydrate 51.1, Fiber 4.9, Sugar 5.9, Protein 55.6
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