Sausage and Chicken Puff Pastry Shells

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.

3. Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.

4. Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.

5. Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.

6. Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.

7. Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.

8. Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

Cook's Note:

If the gravy gets too thick, add more milk, 1/4 cup at a time.