Creamy Meat and Vegetable Pot Pie With Herbed Dumplings

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• Meat Mixture

• 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 white 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, pork, all are good in this recipe)
• 1⁄2 teaspoon  crumbled dried rosemary

• Dumpling Batter

• 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

Directions

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.