Ingredients for Creamy Meat And Vegetable Pot Pie With Herbed Dumplings
- 2 tablespoons butter
- Onion
- 2 carrots, peeled and diced
- Celery Ribs
- Dry White Wine
- All Purpose Flour
- 2 cups chicken broth
- Heavy Cream
- Egg Yolks
- 2 cups cooked turkey or chicken, shredded
- Dried Rosemary
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Dried Oregano
- Fresh Parsley
- 1/2 cup milk
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How to Make Creamy Meat And Vegetable Pot Pie With Herbed Dumplings
- Melt butter in a large saucepan over medium-low heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened (about 5-7 minutes).
- Stir in white wine and cook for 3 minutes.
- Whisk in flour and cook for 2-3 minutes, creating a roux.
- Gradually whisk in chicken broth, bringing to a simmer.
- In a separate bowl, whisk together heavy cream and egg yolks.
- Temper the cream mixture by whisking in about 1/4 cup of the hot sauce. Gradually whisk the tempered cream mixture into the saucepan.
- Cook over low heat, whisking constantly, until thickened. Stir in shredded meat, rosemary, salt, and pepper to taste.
- Preheat oven to 400°F (200°C).
- In a separate bowl, whisk together flour, baking powder, salt, oregano, parsley, and pepper.
- Gradually stir in milk until just combined. Do not overmix.
- Drop spoonfuls of the dumpling batter onto the simmering meat mixture, creating 6-8 mounds.
- Bake uncovered for 10 minutes, then cover and bake for another 10 minutes, or until dumplings are golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
15g
Fat
52g
Carbs
9g
