HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Turkey Pot Pie Pasta
Creamy Turkey Pot Pie Pasta

Creamy Turkey Pot Pie Pasta

with Corn

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

1 unit

Chicken Broth Concentrate

2 tbsp

Cream Cheese


56 g

Corn Kernels

56 g


170 g



7 g


1 tbsp

All-Purpose Flour


28 g

Parmesan Cheese


1 tsp

Garlic Salt

Not included in your delivery

½ cup



1 tbsp

Unsalted Butter*


2 tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber4 g
Protein59 g
Cholesterol150 mg
Sodium890 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon

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.