Turkey Pot Pie

1 sheet frozen puff pastry *
2 cups turkey, cooked, and cubed **
3 cups vegetables, cooked, drained
1 10 3/4 ounce can cond. cream of chicken soup
1 cup milk
1 8 oz. package cream cheese, softened
* Regular 2-crust pastry may be used.
** Chicken may be substituted for turkey

Arrange turkey and vegetables in a lightly oiled pie plate or casserole dish. Beat softened cream cheese into soup until smooth. Stir in milk. Spread cream mixture over meat and vegetables. Thaw puff pastry according to package directions, roll out, prick or cut design into top. Carefully place pastry over chicken mixture, press edges to seal. Bake at 350 degrees for 40-45 min. or until puffy and golden brown.

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