Traditional chicken pot pie is a labour of love—this comfort food favourite is usually an all-day affair. Luckily, we have a time-saving secret. We're transforming it into a pasta dinner. All the same great flavours in half the amount of time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Chicken Broth Concentrate
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add pasta to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl) and drain. Return to the same pot.
While the pasta cooks, pat turkey dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the turkey. Cook until golden-brown 2-3 min per side. Transfer turkey to a baking sheet. Bake, in the top of the oven, until cooked through, 9-12 min.**
While the turkey bakes, strip 1 tbsp thyme leaves off stems. Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), mirepoix, corn and thyme. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Sprinkle flour and 1/4 tsp garlic salt (dbl for 4 ppl) over veggies. Cook, stirring often, until all are coated, 1-2 min.
Whisk in the cream cheese, broth concentrate(s), 1/2 cup of milk (dbl for 4 ppl) and reserved pasta water to the pan. Whisk until the cream cheese melts, 1-2 min. Remove from heat. Season with pepper.
Thinly slice cooked turkey. Pour the sauce from the pan over the pasta in the large pot, then add the turkey, including any juices from the baking sheet and half the Parmesan. Stir to combine.
Divide the creamy turkey pot pie pasta between bowls. Sprinkle over the remaining Parmesan.