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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 ¼ cup - ⅓ 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.