Turkey Pot Pie Pasta (One-Pot!)
This comforting one-pot turkey pot pie pasta is loaded with juicy turkey, pasta, peas, carrots, celery, onion, and a savory creamy sauce all cooked together for a cozy, high-protein, low effort meal. The perfect use for leftover turkey or ground turkey, it’s a 30-minute dinner you’ll want to make on repeat.
Visual Guide: How to Make Turkey Pot Pie Pasta
Testing Notes from Robyn
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 one pan.
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 (especially this 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.
On top of that, it comes together in just 30 minutes and only requires one pot!
That’s right, everything is cooked together, 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.
Or use shredded rotisserie chicken to make it even easier.
Serve this dish with a shower of chopped parsley, and either enjoy it on its own or pair it with a fresh salad with apple cider vinaigrette.
Gluten-Free & Dairy-Free Options
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 cream or half-and-half.
More Ideas of Ground Turkey and Leftover Turkey
Ground turkey is such a great way to boost the protein in pasta dishes. If you love this recipe, give this ground turkey spaghetti and this creamy turkey pasta a try.
Of, if you’re looking for low-effort recipes to use leftover turkey, try this slow cooker turkey soup and this turkey rice soup. Yum!
This Recipe Is…
Turkey Pot Pie Pasta (One-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
Optional Toppings
- Parsley, freshly ground pepper
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.
