Print Options

Back to Creamed Turkey with Puff Pastry >

Include these items:

Select reviews >

Taste of Home Logo

Creamed Turkey with Puff Pastry

 Creamed Turkey with Puff Pastry
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
12 ServingsPrep/Total Time: 25 min.

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

  • 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

2 of 2

Creamed Turkey with Puff Pastry (continued)

Directions (continued)

  • heat through. 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.