Creamed Turkey with Puff Pastry

This was so fast and easy! And yummy!

Creamed Turkey with Puff Pastry

1 pkg (17.3 oz) frozen puff pastry

1 can (18.8 oz)chunky chicken corn chowder soup

1 can cream of chicken soup

1 C cubed cooked turkey

1 - 1 1/2 C frozen peas and carrots, thawed

4 oz cream cheese, cut into small cubes and softened

1/8 tsp pepper

Thaw one sheet of puff pastry according to package directions. Cut into six squares. Cut each square in half diagonally; transfer to two greased cooking sheets. Bake at 400 degrees for 10-15 minutes or until golden brown.

Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted. Serve over puff pastry triangles.

Serves 4.

**The original recipe is doubled and the author freezes half of it. To use the frozen half, thaw in refrigerator overnight. Thaw remaining puff pastry sheet and prepare as above. Heat soup mixture until bubbly and warmed through.

(I haven't tried this in the freezer and I'm not certain how the cream cheese would do but I might try it next time I make this.)

Originally found in Simple and Delicious.