I love pot pie. The creamy filling, the flaky crust, all those cozy vegetables. But let’s be real—making pot pie from scratch on a Tuesday night? Not happening. That’s where this ground turkey pot pie pasta comes in. It’s got all the best parts of pot pie without the fuss of rolling out dough or waiting for a crust to bake.
This recipe is basically comfort food that doesn’t require me to block out half my evening. You get that same creamy, savory filling loaded with carrots, celery, and peas, but it all comes together in one pot with pasta instead of a crust. I use ground turkey because it cooks quickly and keeps things a bit lighter, but you still get that satisfying, stick-to-your-ribs feeling.
Perfect for busy weeknights when you want something warm and filling without spending hours in the kitchen. Plus, cleanup is easy, which is always a win in my book.
Why You’ll Love This Ground Turkey Pot Pie Pasta
- Quick weeknight dinner – This one-pot meal comes together in just 30-45 minutes, making it perfect for busy evenings when you need something satisfying on the table fast.
- All the comfort, less work – You get all the cozy flavors of traditional pot pie without the hassle of making pastry or waiting for it to bake.
- Lean protein option – Ground turkey keeps this dish lighter than the classic version while still being hearty and filling enough to satisfy the whole family.
- One-pot convenience – Everything cooks in a single pot, which means less cleanup and more time to relax after dinner.
- Sneaks in the veggies – With carrots, celery, and peas mixed throughout, you’re getting a balanced meal that even picky eaters will happily dig into.
What Kind of Ground Turkey Should I Use?
For this pot pie pasta, you’ll want to use ground turkey that has some fat content to keep things flavorful and moist. I’d recommend going with 93/7 or 85/15 ground turkey rather than the ultra-lean 99% fat-free stuff, which can turn out a bit dry and bland. If you can only find the leaner version at your store, don’t worry – just add an extra tablespoon of butter or olive oil when you’re browning it to make up for the lack of fat. You can also swap in ground chicken if that’s what you have on hand, as it’ll work just as well in this recipe.
Options for Substitutions
This recipe is pretty forgiving when it comes to swapping ingredients:
- Ground turkey: You can easily swap ground turkey for ground chicken, ground beef, or even ground pork. Just drain any extra fat if using beef or pork to keep the sauce from getting greasy.
- Farfalle pasta: Any short pasta shape works great here – try penne, rotini, shells, or even elbow macaroni. Just follow the package directions for cooking time since different shapes vary.
- Chicken broth: Vegetable broth or turkey broth are good alternatives. You can also use bouillon cubes or paste mixed with water if that’s what you have on hand.
- Milk: Whole milk gives the creamiest result, but 2% works fine too. For a richer sauce, you can replace half the milk with heavy cream. Non-dairy milk like oat or soy can work, but avoid almond milk as it may separate when heated.
- Vegetables: The carrots, celery, and peas combo is classic pot pie, but feel free to mix it up. Corn, green beans, or mushrooms all fit right in. Frozen mixed vegetables are a quick shortcut too.
- Italian seasoning: If you don’t have Italian seasoning, use a mix of dried thyme, oregano, and basil – about 1/4 teaspoon of each.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this one-pot pasta is not stirring frequently enough during the simmering stage, which can cause the pasta to stick to the bottom of the pot and burn – set a timer to remind yourself to stir every 2-3 minutes.
Another common issue is using ground turkey that’s too lean (99% fat-free), which can result in dry, crumbly meat, so stick with 93% lean or add an extra tablespoon of butter to keep things moist.
Don’t skip the covered resting time at the end after adding the peas, as this allows the sauce to thicken properly and the flavors to come together – if your sauce looks too thin before this step, just let it simmer uncovered for a few extra minutes.
Finally, make sure your liquid is actually boiling before you reduce to a simmer, otherwise your pasta won’t cook evenly and you’ll end up with some pieces that are mushy while others are still hard.
What to Serve With Ground Turkey Pot Pie Pasta?
This ground turkey pot pie pasta is pretty hearty on its own, but I love serving it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette or lemon dressing works perfectly and adds a fresh contrast to the rich pasta. If you want something warm on the side, garlic bread or buttery dinner rolls are great for soaking up any extra sauce left in your bowl. For a veggie-forward option, roasted green beans or steamed broccoli make excellent additions that won’t weigh you down.
Storage Instructions
Store: This pot pie pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything melds together. It’s one of those dishes that makes great leftovers for lunch or an easy dinner when you don’t feel like cooking.
Freeze: You can freeze this for up to 3 months in a freezer-safe container. Just know that the pasta might absorb some of the sauce and get a bit softer when you reheat it. I like to undercook the pasta slightly if I know I’m going to freeze it, so it doesn’t get too mushy later.
Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk or chicken broth to loosen the sauce. You can also microwave individual portions, but add a tablespoon or two of liquid and stir halfway through to keep it creamy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2050-2250
- Protein: 110-125 g
- Fat: 55-65 g
- Carbohydrates: 270-290 g
Ingredients
- 1.5 tbsp olive oil
- 1.5 tbsp butter
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- 1.5 lb ground turkey
- 1.25 tsp salt
- 1 tsp italian seasoning
- 12 oz farfalle
- 2 cups chicken broth
- 2 cups milk
- 1 cup peas
- 1/4 tsp black pepper
- 1 bay leaf
Step 1: Prepare Mise en Place and Start the Aromatic Base
- 1.5 tbsp olive oil
- 1.5 tbsp butter
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
Chop the onion into bite-sized pieces, dice the carrots and celery into similar-sized pieces for even cooking, and mince the garlic.
Having everything prepped before you start cooking ensures the process flows smoothly without stopping mid-step.
Heat a large, deep skillet or Dutch oven over medium heat, add the olive oil and butter, then sauté the onion, carrots, and celery for about 2 minutes until they begin to soften slightly.
Add the minced garlic and cook for another minute until fragrant—this builds a flavorful base for the entire dish.
Step 2: Brown the Ground Turkey and Build Flavor
- 1.5 lb ground turkey
- 1.25 tsp salt
- 1 tsp italian seasoning
Add the ground turkey to the aromatic base along with the salt and Italian seasoning.
Cook over medium-high heat for 5-7 minutes, breaking the turkey into small crumbles with a spoon as it cooks, until it’s no longer pink and starting to brown slightly.
I like to let it cook undisturbed for the first 2-3 minutes to develop some browning, which adds deeper flavor to the dish.
Step 3: Combine Pasta, Broth, and Milk
- cooked turkey mixture from Step 2
- 12 oz farfalle
- 2 cups chicken broth
- 2 cups milk
- 1 bay leaf
Add the uncooked farfalle pasta directly to the skillet with the cooked turkey mixture, then pour in the chicken broth and milk.
Stir everything together to combine, making sure the pasta is mostly submerged in the liquid.
Add the bay leaf for subtle depth of flavor.
Bring the mixture to a gentle boil over medium-high heat.
Step 4: Simmer and Cook the Pasta Until Tender
- pasta mixture from Step 3
Once boiling, reduce the heat to medium and cover the skillet with a lid.
Simmer for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
The pasta will absorb the liquid and continue to soften.
I find stirring every couple of minutes helps prevent the pasta from clumping together while still allowing the liquid to reduce and thicken naturally.
Step 5: Finish with Peas and Rest
- 1 cup peas
- 1/4 tsp black pepper
- pasta mixture from Step 4
Remove the lid and stir in the peas and black pepper.
Taste and adjust seasoning if needed.
Cover again and let the skillet sit off the heat for 3-5 minutes—this allows the peas to warm through gently and gives the flavors time to meld.
Remove the bay leaf before serving.
Simple Ground Turkey Pot Pie Pasta
Ingredients
- 1.5 tbsp olive oil
- 1.5 tbsp butter
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- 1.5 lb ground turkey
- 1.25 tsp salt
- 1 tsp italian seasoning
- 12 oz farfalle
- 2 cups chicken broth
- 2 cups milk
- 1 cup peas
- 1/4 tsp black pepper
- 1 bay leaf
Instructions
- Chop the onion into bite-sized pieces, dice the carrots and celery into similar-sized pieces for even cooking, and mince the garlic. Having everything prepped before you start cooking ensures the process flows smoothly without stopping mid-step. Heat a large, deep skillet or Dutch oven over medium heat, add the olive oil and butter, then sauté the onion, carrots, and celery for about 2 minutes until they begin to soften slightly. Add the minced garlic and cook for another minute until fragrant—this builds a flavorful base for the entire dish.
- Add the ground turkey to the aromatic base along with the salt and Italian seasoning. Cook over medium-high heat for 5-7 minutes, breaking the turkey into small crumbles with a spoon as it cooks, until it's no longer pink and starting to brown slightly. I like to let it cook undisturbed for the first 2-3 minutes to develop some browning, which adds deeper flavor to the dish.
- Add the uncooked farfalle pasta directly to the skillet with the cooked turkey mixture, then pour in the chicken broth and milk. Stir everything together to combine, making sure the pasta is mostly submerged in the liquid. Add the bay leaf for subtle depth of flavor. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to medium and cover the skillet with a lid. Simmer for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the liquid and continue to soften. I find stirring every couple of minutes helps prevent the pasta from clumping together while still allowing the liquid to reduce and thicken naturally.
- Remove the lid and stir in the peas and black pepper. Taste and adjust seasoning if needed. Cover again and let the skillet sit off the heat for 3-5 minutes—this allows the peas to warm through gently and gives the flavors time to meld. Remove the bay leaf before serving.
