Turkey/Chicken Pot Pie With Herbed Dumpling Crust

READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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