Creamed Turkey with Puff Pastry Recipe
- 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) PHILADELPHIA® Cream Cheese, cubed
- 1/4 teaspoon pepper
- 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 turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.
- 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.
Reviews for Creamed Turkey with Puff Pastry(5)
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Tasty recipe. I only used 3 cans of soup and 1 bag of frozen vegetables and it still made alot.
Never tasted this soup, so that would have to come before knowing if I'd modify. Sounds like a great cold weather dish - easy & fast. I wouldn't add anything except a big salad. I love meals with built in leftovers. Can't wait for leftover turkey. Thanks for the idea.
I modified this a bit. I used 1 12oz bag of mixed veggies, and an 8 oz container of mushrooms. While cooking, I noticed it was a little bland so I added a tablespoon of Emeril's creole seasoning to give it some flavor. Turned out pretty decent. I also used crescents instead of the pasty puff.
Tastes good. next time I might use biscuits instead of puff pastry. Quick to make leftovers.
I used biscuits instead of the puff pastry. My whole family liked this dish!