TURKEY POT PIE with HERB DUMPLING CRUST

TURKEY POT PIE with HERB DUMPLING CRUST

 

Preheat oven to 400˚F
In a saucepan, bring to a boil:	10 oz [284ml] can chicken stock 3 cups carrots, sliced and diced
Cook until tender crisp 5 to 7 minutes. Drain chicken stock into large measure; place carrots in casserole dish.
To stock in measure, add to make 3 cups [750ml]:	enough milk
In a large deep skillet, melt:	1/3 cup butter
Add and cook until golden:	8 oz [227g] mushrooms, quartered
Remove mushrooms to casserole with slotted spoon.
Whisk into remaining butter:	¼ cup flour
Whisk in stock and milk; bring to a boil; reduce heat.
Add:	½ tsp dried thyme ¼ tsp Tabasco sauce
Simmer gently, stirring occasionally 5 to 10 minutes until thickened: Add carrots and mushrooms.
Add:	¼ cup diced pimento 1 cup frozen peas 2 cups cooked turkey, cubed
Reduce heat to very low while preparing dumpling crust:
Whisk together in bowl:	1 cup all-purpose flour 2 tsp baking powder 1 tbsp chopped fresh parsley (or ½ tsp dried) 1 tbsp chopped fresh dill (or ½ tsp dried) ¼ tsp salt
Cut in with pastry blender or two forks:	1/3 cup butter
Make a well in flour mixture and pour in:	½ cup
Using a fork, quickly toss the milk into the flour mixture just until there are no traces of flour. Pat the dough into a shape to fit the casserole. Spoon the warm turkey mixture into casserole dish. Place dough directly on top; cut steam vents, brush dough with 2 tbsp cold milk. Bake 30 to 35 minutes.
FoodNote: May substitute frozen carrots for fresh thereby removing necessity of cooking the carrots, but then must defrost the carrots/peas mixture. Make this recipe ‘go further’ (serve more) by using a larger casserole and doubling the dumpling crust recipe.