Instructions: Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW 4 hours. Remove turkey and vegetables to serving bowl.

Turn cooker to HIGH. Blend flour into half-and-half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook 1 hour or until sauce has thickened and peas are heated through.

Stir in sour cream, if desired, just before serving for a richer serving. Serve in puff pastry shells, if desired.

This recipe yields 4 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.