Creamed Turkey with Puff Pastry

From the Taste of Home, Simple & Delicious Magazine, Freezer Pleasures

Prep/Total Time: 25 minutes
$2.31/serving

1 pkg (17.3 oz) frozen puff pastry
4 cans (18.8 oz each) chunky chicken corn chowder soup
4 cups cooked turkey, cubed
2 pkgs (16 oz each) frozen peas and carrots, thawed
1 pkg (8 oz) cream cheese, softened
1/4 tsp pepper

1. 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.

2. 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.

3. Serve 1/2 of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.

4. To make frozen soup, thaw in fridge overnight. Thaw remaining puff pastry. Heat soup on stove. Bring soup to a boil, then reduce heat and simmer for 5 minutes. Serve over puff pastry.

Marinade (Chicken or Pork)

1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup canola oil
1 onion soup mix
8 oz pineapple chunks

Mix well and pour over meat, marinating until ready to cook.