Creamy Meat and Vegetable Pot Pie With Herbed Dumplings

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“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.”
1hr 15mins

Ingredients Nutrition


  1. 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.
  2. Add wine and cook mixture for 3 minutes.
  3. Add flour and cook roux, stirring, for 3 minutes.
  4. Add broth in a stream and bring to a boil, whisking.
  5. In a bowl, whisk together the cream and the yolks.
  6. 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.
  7. Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
  8. Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
  9. Add milk and stir until batter is just combined.
  10. Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
  11. Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.

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