Turkey Pot Pie Pasta

As spring approaches, that means only one thing to many of us; it's turkey season. Some of you may have some leftover turkey in the back of the freezer or are starting to compile recipes you want to cook. Either way, this is a simple recipe that takes your classic pot pie to a whole new level.

My kids love pasta and I get sick of cooking red sauces. This recipe helped me to find new ways to cook what the kids love, but still serve up something their mom and I will love also. 

Smoked Turkey Pot Pie Pasta 


  • 2 cups left over turkey meat 
  • 1 cup heavy cream 
  • 2 cups stock, turkey, chicken or vegetable 
  • 2 large carrots, chopped 
  • 2 celery ribs, chopped 
  • 5 cloves garlic, minced 
  • 1/2 onion, chopped 
  • 3 tbsp butter 
  • 3 tbsp flour
  • 1.5 tsp cracked pepper 
  • 1 tsp salt 
  • 1 tsp smoked paprika 
  • 1 tsp dried rosemary 
  • 1/2 tsp dried thyme 
  • 1 pack egg noodles 
  • 1 cup frozen peas 


  1. In large skillet or pot, melt butter, add onion, carrots and celery. Sauté until soft, 3-4 minutes. Add garlic, and cook additional 45 seconds. 
  2. Stir in flour, coating all veggies and cook 30-45 seconds. 
  3. Add stock, cream, peas, all seasonings and turkey meat. Bring to a boil, reduce heat to simmer and cook 20-30 minutes.
  4. While sauce is simmering, bring your noodles to a boil with 2-3 cups of salted boiling water. Cook as directed on package, drain and set aside. 
  5. When your sauce has cooked down and thickened, remove from heat and fold in your noodles, coating evenly. Season with salt and pepper if needed and enjoy. 
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