TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST

Turkey/Chicken Pot Pie With Herbed Dumpling Crust image

Provided by Swan Valley Tammi

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup margarine
1/2 lb mushroom, quartered (I always just use a 10 oz. tin of mushrooms, drained)
1/4 cup flour
1 cup chicken stock
2 cups milk
1/2 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
4 cups diced turkey (or chicken)
1/4 cup diced pimento (or red pepper)
2 1/2 cups frozen mixed vegetables
1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon chopped fresh parsley (or 1/2 tsp. dried)
1 tablespoon chopped fresh dill (or 1/2 tsp. dried)
1/4 teaspoon salt
1/3 cup margarine, cold
1/2 cup milk, cold
2 tablespoons milk

Steps:

Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
Add chicken/turkey and vegetables.
Preheat oven to 400°F and grease a 3 quart casserole dish.
Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
Roll dough on floured surface to fit the top of the casserole dish.
Spoon poultry mixture into casserole and place dough directly on top.
Cut steam slits through dough and brush with remaining 2 tablespoons milk.
Bake 30-35 minutes.