Creamy Turkey In Puff Pastry (Crock Pot)

• 2 lbs turkey breast cutlets, cut into bite-sized pieces
• 1 1/2 cups fresh mushrooms, sliced
• 1 cup white pearl onion, frozen
• 1 fennel bulb, diced, top removed
• 1 teaspoon crushed garlic
• 1 teaspoon herbes de provence
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/2 cup white wine (Chardonnay)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 (10 ounce) box frozen puff pastry shells

1. In large bowl, stir together all ingredients except the puff pastry shells.
2. Transfer to a 4-5 qt slow cooker.
3. Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
4. A half hour before serving, preheat oven to 400u0b0F.
5. Cook pastry shells according to package instructions.
6. Serve pastry shells filled with creamy turkey and topped with pastry lid.

turkey breast cutlets, fresh mushrooms, white pearl onion, fennel bulb, garlic, condensed cream, white wine, salt, fresh ground pepper, pastry shells

Taken from www.food.com/recipe/creamy-turkey-in-puff-pastry-crock-pot-280842 (may not work)