Turkey Pot Pie Pockets
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5.0
3 reviews
Excellent
Turkey Pot Pie Pockets
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Made with leftover turkey and puff pastry, these turkey pot pie pockets are an easy dinner recipe that the whole family can enjoy!
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Ingredients
- 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
- ⅛ teaspoon ground black 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
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Instructions
- Preheat oven to 350°F. Line an extra large baking sheet (or two smaller baking sheets) with foil and lightly mist with cooking spray. Set aside.
- Use an electric mixer on low speed to blend cream cheese, softened butter, milk, and onion until smooth. Fold in turkey, salt, and pepper.
- 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. Repeat with remaining sheet of puff pastry and remaining turkey filling.
- Brush tops of triangles with melted butter.
- Bake turkey pot pie pockets for 25-30 minutes, or until lightly browned. Serve with gravy, if desired.
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 Information
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Serving
1pocket
Calories
350kcal
(18%)
Carbohydrates
22g
(7%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
38mg
(13%)
Sodium
397mg
(17%)
Potassium
165mg
(5%)
Sugar
2g
(4%)
Vitamin A
245IU
(5%)
Calcium
53mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1pocket | |
| Calories | 350kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 397mg | 17% |
| Potassium | 165mg | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 245IU | 5% |
| Calcium | 53mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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