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."
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
Meat Mixture
- 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
-
Dumpling Batter
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious--this is the best way I've had turkey the second time around. Thanks Evelyn for posting this keeper. -
This was great. I had some leftover sliced garlic pepper beef that I used. Left out the egg yokes and added some maggie seasoning. Great flavor, we loved it. I will definitly make this next time I have leftover meat. Thank you for saving me from a drab leftover night. -
An appealing way to serve leftovers! We all thought this was wonderful, and especially enjoyed the dumplings. I used oregano in them as indicated in the ingredient list, although the directions say rosemary. I really liked it that way. Also, I used whole milk instead of cream; the broth was still rich and creamy. I will definitely make this again and purpose to have leftover chicken just for this recipe! Thank you! -
Excellent! I halved the recipe & did not use the egg yolk as I finished cooking it in the oven later during the day. I used leftover chicken. The addition of the wine is one of the ingredients that puts this recipe over the top.Great recipe Evelyn I will be making this often. -
While I found this difficult to simmer without boiling, I did manage to get it done. I made 1/2 the recipe, and in an attempt to lower the saturated fat, used olive oil rather than butter and skim milk rather than cream. It was still rich, luscious and much loved by my hubby. Any recipe that can do that is a winner in my book.
see 3 more reviews
Tweaks
-
An appealing way to serve leftovers! We all thought this was wonderful, and especially enjoyed the dumplings. I used oregano in them as indicated in the ingredient list, although the directions say rosemary. I really liked it that way. Also, I used whole milk instead of cream; the broth was still rich and creamy. I will definitely make this again and purpose to have leftover chicken just for this recipe! Thank you!
-
.jpg)
This turned out really well. I had to make some substitutions. Instead of onions I used some fresh mushrooms and asparagus that I had in my vegetable drawer, plus some leftover cooked potato. (My husband won't eat onions.) I didn't have white wine so I used some sherry. Used fresh rosemary as it grows in my yard. Pay attention to the heat once you add the cream. I didn't have it low enough and it separated. Evelyn warns you I should have paid more attention. Except for the heat -- this is a very flexible recipe.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
