Creamy Meat And Vegetable Pot Pie With Herbed Dumplings

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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 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, lamb, all are good in this recipe)
• 1/2 teaspoon crumbled dried rosemary
• 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

Recipe

• 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.