Creamed Turkey With Puff Pastry

• 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

1. Thaw one sheet of puff pastry.
2. Preheat oven to 400u0b0. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased
3. . Bake 10-15 minutes or until golden brown.
4. 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.

pastry, chunky chicken, turkey, carrots, cream cheese, pepper

Taken from www.tasteofhome.com/recipes/creamed-turkey-with-puff-pastry/ (may not work)