Name: Turkey à la King
Prep time: 40 min
Total time: 45 min
Yield: 6 - 8
Ingredients: 1 (10-ounce) package frozen puff pastry shells; 4 tbsp. salted butter; 3 celery stalks, chopped; 2 carrots, chopped; 1 yellow onion, chopped; 1 (8-ounce) package cremini mushrooms, trimmed and sliced; 1 tsp. kosher salt; 1/2 tsp. black pepper; 5 tbsp. all-purpose flour; 1/2 c. white wine; 2 c. chicken broth or turkey broth; 1 1/2 c. half-and-half; 3 c. shredded or cubed leftover cooked turkey; 1 (4-ounce) jar diced pimentos, drained; 1 c. frozen cut green beans (or leftover); 1/2 c. fresh parsley, chopped, plus more for serving; 1 1/2 tsp. fresh thyme, chopped

Step 1Preheat the oven to 425°F. Place the frozen puff pastry shells on a baking sheet and bake according to the package directions.

Step 2In a large sauté pan or Dutch oven, melt the butter over medium heat. Add the celery, carrots, onion, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and turn golden, 7 to 9 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour smells toasty, about 2 minutes. Add the wine to the pan, scraping up any brown bits with a wooden spoon. Gradually whisk in the chicken broth and half-and-half and bring to a boil. Reduce the heat to medium low and simmer, stirring frequently, until thickened to a gravy-like consistency, 5 to 7 minutes.

Step 3Fold in the turkey, pimentos, green beans, parsley, and thyme. Cook until the turkey is heated through, 3 to 5 minutes.

Step 4Spoon the turkey mixture into and over the puff pastry shells. Sprinkle with parsley before serving.