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Top-down view of farfalle pasta coated in a thick, off-white cream sauce with browned turkey crumbles, carrots, and peas.

Comforting Ground Turkey Pot Pie Pasta

This Ground Turkey Pot Pie Pasta features al dente farfalle, browned turkey crumbles, and vibrant vegetables tossed in a thick, off-white cream sauce. It is the ultimate quick, comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz dried farfalle pasta (225g)
  • 1 tbsp olive oil (15ml)
  • 1 lb lean ground turkey (450g)
  • 1 cup diced orange carrots (130g)
  • 0.5 cup diced yellow onion (75g)
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter (30g)
  • 2 tbsp all-purpose flour (15g)
  • 1.5 cups chicken broth (360ml)
  • 0.5 cup heavy cream (120ml)
  • 1 cup frozen green peas (150g)
  • 2 tbsp fresh parsley (5g) finely chopped
  • 1 tsp coarse black pepper (2g)
  • 1 tsp kosher salt (5g)

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for evenly browning the turkey crumbles.
  • 1 Large Pasta Pot Used for boiling the farfalle pasta.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the farfalle pasta until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it into crumbles. Let sit to brown deeply, then season with salt and half the black pepper.
  3. Lower heat to medium. Add diced carrots and onions to the turkey. Sauté for 5-7 minutes until carrots are soft. Stir in minced garlic for 60 seconds.
  4. Push the turkey mixture to the edges. Melt butter in the center, whisk in flour, and cook for 1-2 minutes.
  5. Gradually pour in the chicken broth, stirring constantly until the sauce simmers and thickens into a gravy.
  6. Stir in the heavy cream to create a thick off-white sauce. Fold in the cooked farfalle and frozen peas. Warm through for 2 minutes. Garnish generously with fresh chopped parsley and the remaining coarse black pepper.

Notes

If the sauce becomes too thick, use 1 tbsp of reserved pasta water at a time to thin it out.
For best results, chop the carrots uniformly so they cook evenly alongside the aromatics.