Turkey Pot Pie With Dumpling Crust

Recipe by Becca- B
READY IN: 35mins
SERVES: 4-6
YIELD: 1 potpie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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