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Turkey Mushroom Supreme

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1 cup diced green pepper
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon curry powder
  • 1/8 to 1/4 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, thawed
  • 1 jar (4 ounces) diced pimientos, drained
  • 6 frozen puff pastry shells, baked


  • In a large saucepan, saute pepper and mushrooms in butter until pepper is crisp-tender.
  • Meanwhile, combine the flour and seasonings; stir into vegetables. Stir in broth and milk until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
  • Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately.
Nutrition Facts
1 each: 440 calories, 25g fat (9g saturated fat), 59mg cholesterol, 624mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 20g protein.

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