Turkey Pot Pie Pockets
Made with leftover turkey and puff pastry, these Turkey Pot Pie Pockets are an easy dinner recipe that the whole family can enjoy! Freezer-friendly, too!
Course Dinner
Cuisine American
Keyword leftover turkey recipes, puff pastry recipes, turkey pot pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings
8
people
Calories 350 kcal
Author Blair
Ingredients
list of 10 items
8 oz. package cream cheese, softened (I used low fat)
1 Tablespoon butter, softened
1 Tablespoon butter, melted
2 cups cooked, chopped (or shredded) turkey OR chicken
¼ teaspoon salt
1/8 teaspoon pepper
1 Tablespoon milk
1 Tablespoon grated or finely chopped onion
1 package (17.3 ounces, or 2 sheets) frozen puff pastry, thawed
For serving: turkey gravy
list end
Instructions
list of 6 items
Preheat oven to 350 degrees F. Line an extra large baking sheet (or two smaller baking sheets) with foil and lightly mist with cooking spray. Set aside.
1.
Use an electric mixer on low speed to blend cream cheese, softened butter, milk, and onion until smooth. Fold in turkey, salt, and pepper.
2.
Unroll one sheet of puff pastry on a floured surface. Use a rolling pin to roll the puff pastry into a larger square (measuring about 11 inches x 11 inches).
Cut the large sheet of puff pastry into 4 squares. Add about 1/4 cup - 1/3 cup of turkey mixture onto center of each square. Dip fingertip in small bowl
of water and run finger along edge of each square. This will help to seal the triangles. Fold square (corner to corner) in half over turkey mixture to
form a triangle. Lightly press a fork along the edges of each square to seal. Place turkey pot pie pockets on the prepared baking sheet.
3.
Repeat with remaining sheet of puff pastry and remaining turkey filling.
4.
Brush tops of triangles with melted butter.
5.
Bake Turkey Pot Pie Pockets for 25-30 minutes, or until lightly browned. Serve with gravy, if desired.
6.
list end
Recipe Notes
Try using
Chive and Onion Cream Cheese
instead of the plain cream cheese for an added boost of flavor.
Feel free to include some herbs in the filling if you have them on hand. Minced thyme, rosemary, parsley, or chives would all work well.
This recipe yields 7-8 pockets, depending on how much filling you put in each triangle. I like a larger amount of filling in each pocket (about 1/3 cup),
so I get about 7 pockets out of the recipe. If you want to stretch the filling for 8 pockets, just use less turkey mixture in each pocket (about 1/4 cup
per triangle).
While the recipe yields 7-8 pocket, it's safe to assume that most adults will likely want 2 pockets per meal. A child might be satisfied with one pocket,
so plan accordingly if feeding a crowd!
This recipe works equally well with chicken! Use leftover roasted chicken, or purchase a rotisserie chicken from the store for a shortcut!
Make sure that your cream cheese and butter is at room temperature before mixing. This will help the ingredients blend easily and it will give you that
smooth, fluffy texture!
Make sure that your puff pastry is at room temperature (thawed) before you try to roll it out. You will find a specific thawing instructions for your product
on the box, so check your package for details.
Serve the turkey pot pie pockets with
a fresh green salad,
with some steamed or
oven roasted broccoli,
with a pan of
roasted acorn squash,
or with your other holiday leftovers!
To freeze, allow the pockets to cool to room temperature. Wrap tightly with plastic wrap and foil. Keep in the freezer for up to 3 months.
To reheat frozen pockets, place on a baking sheet, cover loosely with foil, and bake at 350 degrees F for about 20-30 minutes, or until heated through.
Nutrition Facts
Turkey Pot Pie Pockets
Amount Per Serving (1 pocket)
Calories 350 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 397mg17%
Potassium 165mg5%
Carbohydrates 22g7%
Sugar 2g2%
Protein 11g22%
Vitamin A 245IU5%
Calcium 53mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.from the seasoned mom
_._,_._,_
Made with leftover turkey and puff pastry, these Turkey Pot Pie Pockets are an easy dinner recipe that the whole family can enjoy! Freezer-friendly, too!
Course Dinner
Cuisine American
Keyword leftover turkey recipes, puff pastry recipes, turkey pot pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings
8
people
Calories 350 kcal
Author Blair
Ingredients
list of 10 items
8 oz. package cream cheese, softened (I used low fat)
1 Tablespoon butter, softened
1 Tablespoon butter, melted
2 cups cooked, chopped (or shredded) turkey OR chicken
¼ teaspoon salt
1/8 teaspoon pepper
1 Tablespoon milk
1 Tablespoon grated or finely chopped onion
1 package (17.3 ounces, or 2 sheets) frozen puff pastry, thawed
For serving: turkey gravy
list end
Instructions
list of 6 items
Preheat oven to 350 degrees F. Line an extra large baking sheet (or two smaller baking sheets) with foil and lightly mist with cooking spray. Set aside.
1.
Use an electric mixer on low speed to blend cream cheese, softened butter, milk, and onion until smooth. Fold in turkey, salt, and pepper.
2.
Unroll one sheet of puff pastry on a floured surface. Use a rolling pin to roll the puff pastry into a larger square (measuring about 11 inches x 11 inches).
Cut the large sheet of puff pastry into 4 squares. Add about 1/4 cup - 1/3 cup of turkey mixture onto center of each square. Dip fingertip in small bowl
of water and run finger along edge of each square. This will help to seal the triangles. Fold square (corner to corner) in half over turkey mixture to
form a triangle. Lightly press a fork along the edges of each square to seal. Place turkey pot pie pockets on the prepared baking sheet.
3.
Repeat with remaining sheet of puff pastry and remaining turkey filling.
4.
Brush tops of triangles with melted butter.
5.
Bake Turkey Pot Pie Pockets for 25-30 minutes, or until lightly browned. Serve with gravy, if desired.
6.
list end
Recipe Notes
Try using
Chive and Onion Cream Cheese
instead of the plain cream cheese for an added boost of flavor.
Feel free to include some herbs in the filling if you have them on hand. Minced thyme, rosemary, parsley, or chives would all work well.
This recipe yields 7-8 pockets, depending on how much filling you put in each triangle. I like a larger amount of filling in each pocket (about 1/3 cup),
so I get about 7 pockets out of the recipe. If you want to stretch the filling for 8 pockets, just use less turkey mixture in each pocket (about 1/4 cup
per triangle).
While the recipe yields 7-8 pocket, it's safe to assume that most adults will likely want 2 pockets per meal. A child might be satisfied with one pocket,
so plan accordingly if feeding a crowd!
This recipe works equally well with chicken! Use leftover roasted chicken, or purchase a rotisserie chicken from the store for a shortcut!
Make sure that your cream cheese and butter is at room temperature before mixing. This will help the ingredients blend easily and it will give you that
smooth, fluffy texture!
Make sure that your puff pastry is at room temperature (thawed) before you try to roll it out. You will find a specific thawing instructions for your product
on the box, so check your package for details.
Serve the turkey pot pie pockets with
a fresh green salad,
with some steamed or
oven roasted broccoli,
with a pan of
roasted acorn squash,
or with your other holiday leftovers!
To freeze, allow the pockets to cool to room temperature. Wrap tightly with plastic wrap and foil. Keep in the freezer for up to 3 months.
To reheat frozen pockets, place on a baking sheet, cover loosely with foil, and bake at 350 degrees F for about 20-30 minutes, or until heated through.
Nutrition Facts
Turkey Pot Pie Pockets
Amount Per Serving (1 pocket)
Calories 350 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 397mg17%
Potassium 165mg5%
Carbohydrates 22g7%
Sugar 2g2%
Protein 11g22%
Vitamin A 245IU5%
Calcium 53mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.from the seasoned mom
_._,_._,_
