4 scallions, thinly sliced, white and green parts separated
8 ounces sliced mushrooms
1 cup chicken stock
1 1/2 cups milk
1/2 teaspoon poultry seasoning
3 cups diced leftover turkey
1 small jar (2 ounces) diced pimientos, drained
1 can (about 15 ounces) artichokes, drained and coarsely chopped
kosher salt and freshly ground black pepper, to taste
6 to 8 frozen puff pastry shells, baked, or split baked biscuits
Instructions
In a medium saucepan, melt the butter over medium-low heat. Add the white part of the scallions and the mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
Gradually add the chicken broth to the roux, stirring until thickened. Add the milk to the pan and stir to blend. Add the poultry seasoning, turkey, pimientos, artichokes, and the chopped green scallions. Season with salt and pepper, to taste. Continue cooking until thick and bubbling.