Creamy Meat And Vegetable Pot Pie With Herbed Dumplings

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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.

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Steps

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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.

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Add wine and cook mixture for 3 minutes.

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Add flour and cook roux , stirring , for 3 minutes.

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Add broth in a stream and bring to a boil , whisking.

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In a bowl , whisk together the cream and the yolks.

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Whisk about cup of the sauce into the bowl to temper cream mixture and add the cream mixture , in a stream , to the sauce.

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Cook over moderately-low heat , whisking , until it is thickened and stir in meat , rosemary and season to taste.

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Make dumpling batter: in a bowl , whisk together flour , baking powder , salt , oregano , parsley and pepper to taste.

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Add milk and stir until batter is just combined.

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Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture.

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Simmer dumplings , uncovered , for 10 minutes and simmer them , covered , for 10 minutes more.

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Ingredients

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butter, onion, carrots, celery ribs, dry white wine, all-purpose flour, broth, heavy cream, egg yolks, meat, dried rosemary, baking powder, salt, dried oregano, fresh parsley, milk