Turkey Pot Pie Pasta Casserole (1-Pot!)
This comforting one-pot turkey pot pie pasta casserole is loaded with juicy turkey, pasta, peas, carrots, celery, onion, and a savory homemade cream sauce; all cooked together for a cozy, simple, low effort meal. The perfect use for leftover turkey or ground turkey, it’s an easy 30-minute dinner you’ll want to make on repeat.

5 star review
“My whole family loved this recipe! I used protein pasta and bone broth to help boost the amount of protein in this meal. I will definitely make this again since it was so quick, delicious, and nutritious! ”
– Amanda
Turkey Noodle Casserole, But in 1-Pan & Under 30-Minutes
If you love the flavors of chicken pot pie, you are going to love this take on the classic, using turkey and pasta, especially how effortless it becomes when cooking everything together in just 1-pan. And if a one-pan take on a chicken pot pie sounds exciting, you’re going to want to try my chicken & stuffing casserole next!
It also happens to be an excellent (and unexpected) recipe to use leftover turkey or ground turkey.
Especially if you find yourself with leftover turkey, and you’re tired of turkey sandwiches, this is such a fun twist on using leftovers (it’s one of my go-to recipes after making my classic slow cooker turkey).
Plus, it gives you all the delicious and comforting flavors of pot pie without the fuss of a crust and multiple steps and pans.
It’s so easy, too, as everything is cooked together in 1-pan, resulting in the most creamy, delicious, low-effort pasta dish ever.
And, since I know you’re not going to want to make this recipe only with leftover turkey, I also tested this recipe with ground turkey so you can make it with whatever type of turkey you happen to have on hand.
Serve this dish with a shower of chopped parsley, and either enjoy it on its own (with all those veggies is truly is a one-pot dinner) or pair it with a fresh salad and my simple apple cider vinaigrette.
Visual Guide: How to Make Turkey Pot Pie Pasta









Gluten-Free Adaptations & Testing Notes
You can easily turn this into a gluten-free turkey pot pie pasta by using short shaped gluten-free brown rice noodles instead of regular pasta.
Just make sure to use brown rice gluten-free pasta, as I didn’t test with other types of gluten-free pasta.
Also, a note on cooking time with gluten-free pasta, I did notice that the pasta needed less time to cook after the lid was off, so keep your eye on it.
While I did attempt a gluten-free version of this recipe that worked splendidly, I have not attempted a dairy-free version.
If you do need dairy free, I highly recommend trying out this stove-top chicken pot pie or slow cooker chicken pot pie and cooking noodles on the side.
Both have very similar flavors as this turkey pot pie pasta, and would be a great dairy-free option.

Simple Ingredient Substitutions
Italian seasoning: If you have it, poultry seasoning would be an excellent substitute.
Pasta: I tested this recipe with farfalle pasta, but any short, shaped pasta would work. See notes, above, for gluten-free variations.
2% Milk: You can use whole or 1% milk instead, but I don’t recommend fat-free or cream.

Got Turkey?
Turkey is such a versatile protein to cook with, but can often be bland and boring — but not here!
After you make this quick stovetop casserole, give my ground turkey spaghetti and creamy turkey pasta a try.
And, if you’re looking for low-effort recipes to use leftover turkey, my slow cooker turkey soup and turkey rice soup are definitely the way to go. Yum!
This Recipe Is…

Turkey Pot Pie Pasta Casserole (1-Pot!)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium yellow onion, small diced
- 1 cup diced carrots, about 1 large
- 1 cup diced celery, about 2 stalks
- 2 garlic cloves, minced
- 1 pound ground turkey, or 2 cups diced cooked turkey
- 1 ¼ teaspoon kosher salt
- 1 teaspoon no-salt added Italian seasoning
- 12-ounces farfalle (bow-tie) pasta, uncooked
- 2 cups chicken broth
- 2 cups 2% milk
- 1 cup frozen peas
Equipment
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the butter, olive oil, and onion, carrot, celery, and garlic along with ¼ teaspoon salt. Cook until the vegetables begin to soften, about 3 minutes, stirring occasionally.
- If using ground turkey: Add the ground turkey and sprinkle with 1 teaspoon salt and the Italian seasoning. Break the turkey apart with a spoon and cook until browned and cooked through, about 5 minutes.
- If using cooked turkey: Add the cooked turkey, sprinkle with 1 teaspoon salt, and the Italian seasoning. Cook for 1 minute to warm through.
- Add the pasta, chicken broth, and milk stirring to combine.
- Cover, bring to a boil, then reduce to a low simmer. Cook, covered, for 10 minutes, stirring frequently to prevent the pasta from sticking to the bottom of the pan.
- Uncover and continue to simmer until the pasta is cooked and the liquid is just absorbed, and additional 2-10 minutes, stirring occasionally. Note: it's fine if the sauce looks slightly separated at this point, it should come back together with the addition of the other ingredients.
- Once the pasta is just cooked, add the peas, stir, then cover and allow to sit for 5 minutes, covered, for any remaining liquid to absorb and for the peas to warm through.
- Serve sprinkled with parsley and freshly ground pepper, if desired.
Notes
- After the first 10 minutes of cooking, when you remove the pot cover, make sure to stir frequently or the pasta will stick to the bottom. At this point cook until the pasta is done and liquid is absorbed which could take 2-10 minutes, so keep your eye on it.
- Make sure to keep a low simmer to avoid the sauce separating. If the milk separates slightly during cooking it should come back together at the end. You can always add a splash of stock to help it along as well.
- See blog post for ingredient substitutions, gluten-free and dairy-free options, and more.
- Optional toppings: fresh parsley, freshly ground pepper.
Robyn – this is delicious! I used hemp milk & gluten free pasta and it turned out perfectly. Thank you for a pasta recipe that doesn’t use tomatoes.
Wonderful to hear this one was a hit for you, Ellen! Thanks so much for leaving a review. 🙂
My whole family loved this recipe! I used protein pasta and bone broth to help boost the amount of protein in this meal. I also added a bit of a corn starch slurry at the end to help thicken the sauce. I will definitely make this again since it was so quick, delicious, and nutritious!
Amanda, I love that you used bone broth and protein pasta–what great additions–thanks for sharing that tip and for leaving a review!
Made this for dinner tonight. Everyone loved it! Super easy. Super quick. Lots of flavor.
Wonderful to hear this one was a hit, Christine, thanks so much for taking the time to share your thoughts!
I am saving this to Paprika for my Thanksgiving turkey leftovers! Sounds amazing. I love chicken pot pie; I’m going to check out your other versions.
You’re right, this one is perfect for leftover turkey, Lisa! I hope you enjoy. 🙂
This was very easy and tasty! Good weeknight dinner.
Elizabeth, I’m so happy to hear you enjoyed this one – thanks so much for sharing your thoughts and for leaving a review!