Ingredients
-
1/3
-
1/2
-
1/4
-
1
-
2
-
1/2
-
1/4
-
4
-
1/4
-
2 1/2
-
-
1
-
2
-
1
-
1
Directions
Turkey/Chicken Pot Pie With Herbed Dumpling Crust, Delicious anytime, but perfect on a cold winter’s night One of our family favourites from the 1986 Manitoba Milk calendar , I only used the crust part of this recipe and I love it!I had some leftover turkey filling left from making turkey flips I didn’t have enough dough from that recipe so I decided to use this one as it only makes a small dough I omitted the dill but everything else was the same It is so tasty used this crust recipe to make 2 large turkey flips It is excellent!
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Steps
|
1
Done
|
Melt Margarine in Large Saucepan. Add Mushrooms and Cook a Few Minutes. |
|
2
Done
|
Sprinkle With Flour and Cook 5 Minutes, but Do not Brown. Whisk in Stock and Milk and Bring to a Boil. |
|
3
Done
|
Reduce Heat. Add Seasonings and Salt and Pepper to Taste. Simmer Gently, Stirring Occasionally, 10 Minutes. |
|
4
Done
|
Add Chicken/Turkey and Vegetables. |
|
5
Done
|
Preheat Oven to 400f and Grease a 3 Quart Casserole Dish. |
|
6
Done
|
Prepare Dumpling Crust by Combining Flour With Baking Powder, Parsley, Dill, and Salt. |
|
7
Done
|
Cut in Margarine Until It's in Tiny Bits. Sprinkle Mixture With 1/2 Cup Milk and Gather Together to Form Dough. |
|
8
Done
|
Roll Dough on Floured Surface to Fit the Top of the Casserole Dish. |
|
9
Done
|
Spoon Poultry Mixture Into Casserole and Place Dough Directly on Top. |
|
10
Done
|
Cut Steam Slits Through Dough and Brush With Remaining 2 Tablespoons Milk. |
|
11
Done
|
Bake 30-35 Minutes. |
