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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.


  • 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


  • Thaw one sheet of puff pastry.
  • 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.
  • 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. Yield: 12 servings.
To use frozen turkey mixture: Thaw mixture in the refrigerator overnight. Thaw remaining puff pastry; prepare and bake pastry

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Creamed Turkey with Puff Pastry (continued)

Editor's Note: triangles as directed. Place turkey mixture in a large saucepan and heat through. Serve with puff pastry triangles.
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.