Ingredients
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1/3 cup margarine
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1/4 cup flour
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1 cup chicken stock
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2 cups milk
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1/2 teaspoon dried thyme
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1/4 teaspoon Tabasco sauce
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4 cups diced turkey (or chicken)
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2 1/2 cups frozen mixed vegetables
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 tablespoon chopped fresh parsley (or 1/2 tsp. dried)
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1 tablespoon chopped fresh dill (or 1/2 tsp. dried)
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1/4 teaspoon salt
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1/3 cup margarine, cold
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1/2 cup milk, cold
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1/2 lb mushroom, quartered (I always just use a 10 oz. tin of mushrooms, drained)
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1/4 cup diced pimento (or red pepper)
Instructions
- Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
- Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
- Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
- Add chicken/turkey and vegetables.
- Preheat oven to 400°F and grease a 3 quart casserole dish.
- Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
- Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
- Roll dough on floured surface to fit the top of the casserole dish.
- Spoon poultry mixture into casserole and place dough directly on top.
- Cut steam slits through dough and brush with remaining 2 tablespoons milk.
- Bake 30-35 minutes.