Creamy Meat And Vegetable Pot Pie With Herbed Dumplings

• 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

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. Add wine and cook mixture for 3 minutes.
3. Add flour and cook roux, stirring, for 3 minutes.
4. Add broth in a stream and bring to a boil, whisking.
5. In a bowl, whisk together the cream and the yolks.
6. Whisk about 1/2 cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
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. Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
9. Add milk and stir until batter is just combined.
10. Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
11. Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.

butter, onion, carrots, celery, white wine, flour, broth, heavy cream, egg yolks, bitesize, rosemary, batter, flour, baking powder, salt, oregano, parsley, milk

Taken from www.food.com/recipe/creamy-meat-and-vegetable-pot-pie-with-herbed-dumplings-72928 (may not work)