HOW TO MAKE TURKEY POCKETS
The holidays almost always leave us with turkey that we can eat in the days and weeks to come from our leftovers. These Turkey Pot Pie Pockets are a wonderful and simple supper meal to add to your rotation if you find yourself in possession of any leftover turkey (or even chicken) in the kitchen.
The fact that I still eat this lunch after all these years is a strong indication of how delicious it is. The Turkey Pot Pie Pockets are created with puff pastry, and they are a pretty simple way to reuse any leftover chicken or turkey from a previous meal. The pockets are hand pies, so no forks or knives are needed to eat them, which is great if you have children.
Are you ready to get started?! First things first, let’s have a look at the list of ingredients:
Softened Cream cheese, I used an 8-oz block. (I used low fat).
1 Tbsp.Of softened butter.
1 Tbsp.Of melted butter.
Cooked shredded turkey (OR chicken); I used 2 cups.
¼ Tsp.Of salt.
¼ Tsp.Of pepper.
1 Tbsp.Of whole milk.
1 Tbsp.Of grated onion.
Thawed puff pastry; you’ll need a 17-oz Pkg.
