Creamed Turkey with Puff Pastry

Total Time Prep/Total Time: 25 min.
Yield 12 servings
Test Kitchen Approved
Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but it’s so much quicker! Nila Grahl - Gurnee, Illinois

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry
  • 4 cans (18.8 ounces each) chunky chicken corn chowder soup
  • 4 cups cubed cooked turkey
  • 2 packages (16 ounces each) frozen peas and carrots, thawed
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 teaspoon pepper

Directions

  1. Thaw one sheet of puff pastry.
  2. Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown.
  3. Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.

Nutrition Facts

1 each: 542 calories, 28g fat (10g saturated fat), 76mg cholesterol, 949mg sodium, 48g carbohydrate (6g sugars, 7g fiber), 27g protein.

Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but it’s so much quicker! Nila Grahl - Gurnee, Illinois
Recipe Creator

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