Creamy Meat and Vegetable Potpie With Herbed Dumplings
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 turkey (or meat of choosing)
1/2 teaspoon crumbled dried rosemary
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
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.
Add wine and cook mixture for 3 minutes.
Add flour and cook roux, stirring, for 3 minutes.
Add broth in a stream and bring to a boil, whisking.
In a bowl, whisk together the cream and the yolks.
Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, rosemary, parsley and pepper to taste.
Add milk and stir until batter is just combined.
Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.