Turkey Pot Pie With Dumpling Crust

Ingredients

• 1/3 cup butter
• 2 cups quartered mushrooms
• 1/4 cup flour
• 1 cup chicken stock
• 2 cups milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon Tabasco sauce
• salt and pepper
• 4 cups diced cooked turkey or chicken
• 1 1/2 cups diced cooked carrots
• 1 cup cooked peas
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/3 cup cold butter
• 1/2 cup milk

Directions

1. 1

   In a large saucepan melt 1/3 cup butter.

2. 2

   Add mushrooms, saute 2 minutes.

3. 3

   Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.

4. 4

   Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.

5. 5

   Reduce heat and add thyme, Tabasco sauce, salt and pepper.

6. 6

   Mixture should thicken, simmer for 10 minutes.

7. 7

   Add diced turkey and mixed vegetables, stirring to combine.

8. 8

   Spoon into greases 12 cup casserole.

9. 9

   Top with dumpling crust.

10. 10

    DUMPLING CRUST.

11. 11

    In a bowl, blend remaining ingredients except milk and butter.

12. 12

    Cut butter in with pastry blender to form a coarse crumb.

13. 13

    Add milk, stirring just to combine.

14. 14

    Turn dough onto floured surface and knead a few times.

15. 15

    Roll out to fit top of casserole.

16. 16

    Place directly on top of turkey mixture and cut steam vents.

17. 17

    Bake at 400 F for 25 to 30 minutes.

18. 18

    To save time I often use frozen mixed vegetables instead of the peas and carrots.