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.

Close up overhead shot of a wooden spoon scooping pasta out of a pot.

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
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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

Jump to Recipe Instructions
Overhead shot of the following ingredients: raw ground beef, frozen peas, oil, milk, salt, broth, celery, carrots, onion, garlic, bowtie pasta, butter, and pepper.
Gather ingredients.
Overhead shot of a pot with cooked onions, celery, and carrots.
Cook carrots, onions, and celery with butter & garlic.
Overhead shot of a pot with cooked diced onions, carrots, celery, raw ground turkey, salt, and pepper.
Add ground turkey, salt, and Italian seasoning.
Overhead shot of a pot with browned ground turkey, diced carrot and celery.
Break the turkey apart with a spoon and cook until browned.
Overhead shot of a pot with broth, raw pasta, and milk being added.
Add the pasta, chicken broth and milk.
Overhead shot of a pot with a creamy broth, ground turkey, raw bowtie pasta, and carrots.
Simmer, covered, stirring frequently.
Overhead shot of a pot of bowtie pasta with a creamy sauce, turkey, and carrots. Peas have been added to the pot.
Add peas and stir. Allow to sit for 5 minutes.
Overhead shot of a white plate with a creamy bow tie pasta dish and a fork.
Enjoy!
Overhead shot of a white plates with a creamy bow tie pasta dish and a fork. The plates are surrounded by small bowls with fresh herbs and pepper, and a tea towel.

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.

Overhead shot of a pot of bowtie pasta with a creamy sauce, turkey, peas and carrots. The pot is surrounded by fresh herbs, a wooden spoon, a tea towel, and a small bowl with pepper.

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.

Overhead shot of a white plates with a creamy bow tie pasta dish and a fork. The plates are surrounded by small bowls with fresh herbs and pepper, and a tea towel.

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…

Close up overhead shot of a wooden spoon scooping pasta out of a pot.
5 stars (5 ratings)

Turkey Pot Pie Pasta Casserole (1-Pot!)

by Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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.
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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.
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 362kcal, Carbohydrates: 37g, Protein: 24g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 630mg, Potassium: 617mg, Fiber: 4g, Sugar: 8g, Vitamin A: 4024IU, Vitamin C: 13mg, Calcium: 152mg, Iron: 2mg
Nutrition disclaimer
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