1 pkg (10-oz) frozen puff pastry shells
2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper
Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl. When completely combined, transfer mixture to a crockpot or slow cooker. Place lid on cooker and cook mixture on low for approximately 4 hours.
About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees. Remove pastry shells from freezer and cook according to the package directions.
When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.