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Turkey Mushroom Supreme

By: Jeanie Beers

"This recipe was served to me and other co-workers as a thank-you for help we gave to a West Point officer in getting his book published. It was very good, so I asked him for the recipe and have made it many times since."

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Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup butter or margarine
1 cup diced green pepper
1 cup sliced fresh mushrooms
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon curry powder
1/8 teaspoon dried tarragon
1/8 teaspoon ground coriander
1 cup chicken broth
1/2 cup milk
2 cups diced, cooked turkey or chicken
1/2 cup frozen peas, defrosted
1 (4 ounce) jar sliced pimentos, drained
6 shells puff pastry, baked

Directions

In a medium saucepan, melt butter over medium heat. Saute green pepper and mushrooms until pepper are crisp-tender.
Meanwhile, mix together flour and seasonings; stir into vegetables. Cook and stir until flour is moistened. Stir in broth and milk. Cook, stirring constantly, until thickened. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately.

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