And the best part? This recipe makes two servings, meaning you can make one for dinner tonight and save the rest of it in a freezer container for a night down the road when you forgot to grab something on the way home because you were
too busy singing along to Billy Joel in your car and forgot to turn into the grocery store parking lot too busy thinking of ways to bless your family. In alphabetical order. Ahem.
- 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, softened
- 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 soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.
- To use frozen soup mixture: Thaw soup mixture in the refrigerator overnight. Thaw remaining puff pastry; prepare and bake pastry triangles as directed.
- Meanwhile, place soup mixture in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes. Serve with puff pastry triangles. Yield: 12 servings.
From my table (and freezer!) to yours, friends!