Turkey/Chicken Pot Pie With Herbed Dumpling Crust

READY IN: 1hr 5mins
Recipe by Swan Valley Tammi

Delicious anytime, but perfect on a cold winter's night. One of our family favourites from the 1986 Manitoba Milk calendar.

Top Review by LuuvBunny

I only used the crust part of this recipe and I love it!I had some leftover turkey filling left from making turkey flips.I didn't have enough dough from that recipe so I decided to use this one as it only makes a small dough.I omitted the dill but everything else was the same.It is so tasty.I used this crust recipe to make 2 large turkey flips.It is excellent!

Ingredients Nutrition


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

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