Creamy Turkey Pot Pie-Inspired Pasta
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Creamy Turkey Pot Pie-Inspired Pasta

Creamy Turkey Pot Pie-Inspired Pasta

with Fresh Rigatoni

Traditional pot pie is a labour of love that takes time to make. We've delivering all of the flavours with half the effort by transforming it into a fresh pasta dinner.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

340 g

Turkey Breast Portions

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 unit(s)

Cream Cheese

(Contains Milk)

56 g

Green Peas

1 unit(s)


227 g

Fresh Rigatoni

(Contains Wheat)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

1 unit(s)

Yellow Onion

Not included in your delivery

0.13 tsp


1 tsp


1 tbsp


1 tbsp


(Contains Milk)


Nutrition Values

Calories880 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber8 g
Protein59 g
Cholesterol165 mg
Sodium2470 mg
Trans Fat1 g
Potassium1250 mg
Calcium250 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl


  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
  • Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
  • Pat turkey dry with paper towels. Cut into 1-inch pieces, then sprinkle over half the Dill-Garlic Spice Blend (use all for 4 ppl).
  • Season with salt and pepper.
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl).
  • Cover and bring to a boil over high heat.


Cook turkey and pasta
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey.
  • Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
  • Transfer to a plate.
  • Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
  • Reserve 3/4 cup (1 1/2 cups) pasta water in a medium bowl, then drain and return penne to the same pot, off heat.
Cook veggies
  • Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt butter.
  • Add carrots, peas and onions to the pan.
  • Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Sprinkle Cream Sauce Blend over top. Cook, stirring often, until coated, 1 min. 


Make sauce
  • Whisk cream cheese, 1 tsp (2 tsp) chicken stock powder and reserved pasta water into the pan, until cream cheese melts and sauce thickens slightly, 3-4 min.
  • Remove the pan from heat.
Assemble  pasta
  •  Add sauce from pan, cream, turkey (including any juices from the plate) and half the Parmesan into the large pot with rigatoni. Stir to combine. 
Finish and serve
  • Divide pasta between bowls.
  • Sprinkle remaining Parmesan over top.
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