Creamy Meat and Vegetable Pot Pie With Herbed Dumplings

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. 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. 2

   Add wine and cook mixture for 3 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 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. 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. 8

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

9. 9

   Add milk and stir until batter is just combined.

10. 10

    Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).

11. 11

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