Nothing says “comfort food” in the Fall like a creamy, dreamy dish topped with dumplings. This is like a pot pie, but the dumpling topping is steamed instead of baked. A great way to enjoy turkey, chicken, or mushrooms!
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 Tbsp butter
- ¼ cup chopped fresh herbs (chives, parsley) or 2 Tbsp dried
- ¾ cup buttermilk or plain yogurt
- 1 large egg
- 4 Tbsp butter
- ½ cup all-purpose flour
- 2 cans cream of chicken or cream of mushroom soup, thinned with 2-3 Tbsp water
- 1 tsp dried thyme
- 1 bay leaf
- ¼ tsp Worcestershire sauce
- 4 cups diced cooked turkey, or sauteéd mushrooms, or combo of both
- 2 ½ cups frozen mixed vegetables, or equivalent amount diced, sauteéd veggie odds and ends (carrots, green beans, celery, peas, potatoes…)
- Salt and pepper to taste
- Whisk together flour, baking soda, baking powder, and salt.
- Cut in butter until mixture resembles coarse breadcrumbs. Stir in herbs. Cover and refrigerate this mixture while making the pot pie filling. Don’t mix dry dumpling mix with wet ingredients until you’re ready to put the casserole in the oven. If the mixture sits too long before baking it, the baking powder will lose some of its rise.
- Melt butter in 3-quart saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Add cream of chicken or mushroom soup, 1 cup at a time, whisking it into the roux to prevent lumps. When all the soup is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer sauce for 15 minutes, then stir in the meat/mushrooms and vegetables.
- Return filling to a simmer, transfer to a 4-quart baking dish with a lid. Preheat oven to 350°F.
- Once hot filling is in dish, whisk buttermilk and egg together, and add, all at once, to the dry dumpling mixture. Stir together until evenly moistened.
- Scoop dumplings on top of the simmering liquid, leaving space between them (they’ll almost double as they cook). Make dumplings large or small, according to your own preference; topping filling with 8 – 12 dumplings. Put the lid on top, and bake at 350°F for 25 to 30 minutes.