Creamed Turkey with Puff Pastry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but itâs 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. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400° for 10-15 minutes or until golden brown.
2. Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 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.
3. To use frozen turkey mixture: Thaw mixture in the refrigerator overnight. Thaw remaining puff pastry; prepare and bake pastry triangles as directed. Place turkey mixture in a large saucepan and heat through. Serve with puff pastry triangles. Yield: 12 servings.
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