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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. 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.