Ingredients
1 package (17.3 ounces) frozen puff pastry4 cans (18.8 ounces each) chunky chicken corn chowder soup4 cups cubed cooked turkey2 packages (16 ounces each) frozen peas and carrots, thawed1 package (8 ounces) cream cheese, cubed1/4 teaspoon pepper
Preparation
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.
