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Creamed Turkey with Puff Pastry Recipe

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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 it’s so much quicker! Nila Grahl - Gurnee, Illinois

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Creamed Turkey with Puff Pastry Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

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, softened
1/4 teaspoon pepper

Directions

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.
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 soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup mixture: Thaw soup mixture in the refrigerator overnight. Thaw remaining 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.
Meanwhile, place soup mixture in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes. Serve with puff pastry triangles. Yield: 12 servings.

Nutritional Facts 1 cup soup mixture with 2 puff pastry triangles equals 542 calories, 28 g fat (10 g saturated fat), 76 mg cholesterol, 949 mg sodium, 48 g carbohydrate, 7 g fiber, 27 g protein.

Originally published as Creamed Turkey with Puff Pastry in Simple & Delicious September/October 2009, p49

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