Turkey Pot Pie with Herbed Dumpling Crust

A delicious crust puts a new top to an old favourite.

Course Main Dishes
Prep. Time 30 mins
Cooking Time 45 - 50 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1/3 cup (80 ml) butter

8 oz (250 g) mushrooms, quartered

1/4 cup (60 ml) flour

1 cup (250 ml) chicken stock

2 cups (500 ml) milk

1/2 tsp (2 ml) dried thyme

1/4 tsp (1 ml) Tabasco sauce

4 cups (1 l) diced cooked turkey, (or chicken or ham)

1/4 cup (60 ml) diced pimento

10 oz (300 g) frozen peas and carrots, defrosted or

2 1/2 cups (625 ml) cooked vegetables

Herb Dumpling Crust:

1 cup (250 ml) all-purpose flour

2 tsp (10 ml) baking powder

1 tbsp (15 ml) chopped fresh parsley

1 tbsp (15 ml) chopped fresh dill

1/4 tsp (1 ml) salt

1/3 cup (80 ml) butter, cold

1/2 cup (125 ml) milk, cold + 2 tbsp (30 mL)

Instructions

Melt butter in a large saucepan. Sauté mushrooms. Cook a few minutes. Sprinkle with flour. Cook 5 min, do not brown. Whisk in stock and milk. Bring to a boil. Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 min.

Add turkey, pimento, carrots and peas to sauce.

Preheat oven to 400 °F (200 °C). Butter a 12-cup (3 L) casserole dish.

Herb Dumpling Crust:
Combine flour with baking powder, parsley, dill and salt. Cut in the butter until it is in tiny bits. Sprinkle mixture with milk. Gather together to form a dough.

Roll dough on floured surface to fit the top of the casserole.

Spoon turkey mixture into casserole. Place dough directly on top of turkey. Cut steam slits in dough. Brush with remaining 2 tbsp (30 mL) milk.

Bake 30 to 35 minutes.

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Nutritional Info

Per serving

Energy: 503 Calories
Protein: 38 g
Carbohydrate: 34 g
Fat: 25 g
Fibre: 3.1 g
Sodium: 246 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 22 % / 247 mg
Selenium: 102 %
Vitamin A: 48 %
Phosphorus: 47 %
Riboflavin: 45 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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