Turkey Pot Pie With Dumpling Crust

READY IN: 35mins
Recipe by Becca- B

Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook.

Top Review by QueenBee49444

My prep time was a little longer since I had no left over turkey so I cooked some chicken breasts while the carrots simmered. The mixture (which tasted delicious) thickened but was not thick enough. I assumed it would thicken more in the oven but instead it got soupier. Next time I'll add a little more flour and make sure it is good and thick before turning into the casserole dish. The crust was fantastic, Nice & flakey on top and oh, such good flavor. Made for Fall 2008 PAC-O

Ingredients Nutrition


  1. In a large saucepan melt 1/3 cup butter.
  2. Add mushrooms, saute 2 minutes.
  3. Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
  4. Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
  5. Reduce heat and add thyme, Tabasco sauce, salt and pepper.
  6. Mixture should thicken, simmer for 10 minutes.
  7. Add diced turkey and mixed vegetables, stirring to combine.
  8. Spoon into greases 12 cup casserole.
  9. Top with dumpling crust.
  11. In a bowl, blend remaining ingredients except milk and butter.
  12. Cut butter in with pastry blender to form a coarse crumb.
  13. Add milk, stirring just to combine.
  14. Turn dough onto floured surface and knead a few times.
  15. Roll out to fit top of casserole.
  16. Place directly on top of turkey mixture and cut steam vents.
  17. Bake at 400 F for 25 to 30 minutes.
  18. To save time I often use frozen mixed vegetables instead of the peas and carrots.

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