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Easy Chicken or Turkey Pot Pie Skillet Pasta

This Easy Chicken or Turkey Pot Pie Skillet Pasta is the perfect comfort meal to serve up to your whole family… packed with chicken, vegetables, pasta, in a delicious cream sauce! This makes for an easy dinner!

Makes 6 ( 1 and 1/4 cup ) servings

This Easy Chicken or Turkey Pot Pie Skillet Pasta is the perfect recipe for using up that leftover turkey from Thanksgiving! 

What ingredients do I need to make this Easy Chicken Pot Pie Skillet Pasta?
  • No yolk egg or whole wheat egg noodles- If you are following the purple plan you’ll want to use whole wheat egg noodles since they are zero points on the plan. If you are following the blue or green plan I recommend using the no yolk egg noodles. They are lower in points than most egg noodles and help keep this dish lower in points. 
  • Light butter -I use Land o’ Lakes light butter made with canola oil
  • Onion- diced
  • Garlic- minced
  • Frozen peas and carrots- thawed
  • Celery-thinly sliced 
  • Salt-to taste 
  • Pepper- to taste
  • Granulated chicken seasoning- or if you like you more herb flavoring you can substitute the granulated chicken seasoning for poultry seasoning which is a combination of dried herbs such as sage, rosemary, ground black pepper, and marjoram.
  • All-purpose flour
  • Fat free chicken broth 
  • Fat free half and half– if you can’t find fat free half and half you can use skim milk mixed with cornstarch-the cornstarch helps thickens the skim milk-whisk 1 cup skim milk with 1 Tbsp cornstarch until smooth.
  • Cooked chicken breast or turkey breast (without skin) -cut into bite size pieces 
  • Dried or Fresh Parsley-as a garnish, if desired.

 

How do I make this Easy Chicken Pot Pie Skillet Pasta?

Cook egg noodles al dente, according to the package.

Drain the pasta. Set aside. 

Meanwhile, in a large skillet, spray skillet melt light butter over medium-high heat.

Stir in the onion, celery, garlic, peas, and carrots.

Cook for 2-3 minutes or until onions are soft and translucent.

Whisk in granulated chicken seasoning, salt, pepper, and flour until combined.

Pour in the chicken broth and fat free half and half.

If you are unable to find fat free half and half you can use skim milk mixed with cornstarch-the cornstarch helps thickens the skim milk.

Whisk 1 cup skim milk with 1 Tbsp cornstarch until smooth.

Bring to a boil.

Reduce heat and continue to stir frequently until sauce thickens, or about 5 minutes. 

Fold in cooked pasta noodles and cooked turkey or chicken. Stir until well combined.

Let it sit for about 5 minutes and the sauce will thicken as it sits. 

Garnish with fresh or dry parsley.

Serve immediately.

 

Ingredients:

  • 10 oz. no yolk egg noodles or no yolk whole grain extra broad egg noodles
  • 1 Tbsp light butter -I use Land o’ Lakes light butter made with canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups frozen peas and carrots, thawed
  • 1/2 cup celery, thinly sliced 
  • 1/2 tsp salt, to taste 
  • 1/4 tsp pepper, to taste
  • 2 tsp granulated chicken seasoning
  • 3 Tbsp all-purpose flour
  • 2 cups fat free chicken broth 
  • 1 1/2 cup fat free half and half or skim milk mixed with 1 Tbsp cornstarch 
  • 2 cups cooked chicken breast or turkey breast, without skin, cut into bite size pieces
  • Dried or fresh parsley-garnish, if desired

Directions:

  1. Cook egg noodles al dente, according to the package. Drain the pasta. Set aside. 
  2. In a large skillet, spray skillet melt light butter over medium-high heat. Stir in the onion, celery, garlic, peas, and carrots.
  3. Cook for 2-3 minutes or until onions are soft and translucent. Whisk in granulated chicken seasoning, salt, pepper, and flour until combined.
  4. Pour in the chicken broth and fat free half and half. * see note 
  5. Bring to a boil. Reduce heat and continue to stir frequently until sauce thickens, or about 5 minutes.
  6. Fold in cooked pasta noodles and turkey or chicken. Stir until well combined. Let it sit for about 5 minutes-the sauce will thicken as it sits. 
  7. Garnish with fresh or dry parsley, if desired. Serve immediately.

Makes 6 ( 1 and 1/4 cup ) servings

3-9 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author notes:

  1. If you are unable to find fat free half and half you can use skim milk mixed with cornstarch-the cornstarch helps thickens the skim milk-whisk 1 cup skim milk with 1 Tbsp cornstarch until smooth.) 
  2. Since this dish is made with fat free half and half or skim milk it’s not recommended for freezing. Leftovers can be stored in an airtight container in the refrigerator for up to 7 days.
Yield: 6

Easy Chicken or Turkey Pot Pie Skillet Pasta

Easy Chicken or Turkey Pot Pie Skillet Pasta

This Easy Chicken or Turkey Pot Pie Skillet Pasta is the perfect comfort meal to serve up to your whole family...packed with chicken, vegetables, pasta, in a delicious cream sauce! This makes for an easy dinner!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 10 oz. no yolk egg noodles or whole grain no yolk egg noodles
  • 1 Tbsp light butter -I use Land o' Lakes light butter made with canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups frozen peas and carrots, thawed
  • 1/2 cup celery, thinly sliced 
  • 1/2 tsp salt, to taste 
  • 1/4 tsp pepper, to taste
  • 2 tsp granulated chicken seasoning
  • 3 Tbsp all-purpose flour
  • 2 cups fat free chicken broth 
  • 1 1/2 cup fat free half and half or skim milk mixed with 1 Tbsp cornstarch 
  • 2 cups cooked chicken breast or turkey breast, without skin, cut into bite size pieces
  • Dried or fresh parsley-garnish, if desired

Instructions

    1. Cook egg noodles al dente, according to the package. Drain the pasta. Set aside. 
    2. In a large skillet, spray skillet melt light butter over medium-high heat. Stir in the onion, celery, garlic, peas, and carrots.
    3. Cook for 2-3 minutes or until onions are soft and translucent. Whisk in granulated chicken seasoning, salt, pepper, and flour until combined.
    4. Pour in the chicken broth and fat free half and half. * see notes about fat free half and half
    5. Bring to a boil. Reduce heat and continue to stir frequently until sauce thickens, or about 5 minutes.
    6. Fold in cooked pasta noodles and turkey or chicken. Stir until well combined. Let it sit for about 5 minutes-the sauce will thicken as it sits. 
    7. Garnish with fresh or dry parsley, if desired. Serve immediately.

      Makes 6 ( 1 and 1/4 cup ) servings

    3-9 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • If you are unable to find fat free half and half you can use skim milk mixed with cornstarch-the cornstarch helps thickens the skim milk-whisk 1 cup skim milk with 1 Tbsp cornstarch until smooth.
    • Since this dish is made with fat free half and half or skim milk it's not recommended for freezing.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 7 days.
    • Smartpoints: GREEN: 9 Smartpoints per serving BLUE: 7 Smartpoints per serving PURPLE: 2 Smartpoints per serving if using whole wheat egg noodles

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Nutrition Information

Yield

6

Amount Per Serving Calories 277Total Fat 16gSaturated Fat 5gCholesterol 524mgSodium 630mgCarbohydrates 17gNet Carbohydrates 15gFiber 2gSugar 2gProtein 15g

JB

Monday 29th of November 2021

This came out really good even though it turned out I was missing a few ingredients. (Sigh...don't ask, lol.) Great way to use up a whole bunch of leftovers in my fridge!

Stacy

Monday 18th of October 2021

This was delicious, creamy and tasty, I’ll be making this on a regular basis! I added a bit of summer savoury but followed the recipe otherwise. Good fall food!

Donna

Wednesday 17th of March 2021

I made this today and it's really good. I added some cayenne pepper for a little kick. Will make this again.

Anita

Thursday 17th of December 2020

I'm making this for dinner tonight. Instead of egg noodles I'm using Kibun Healthy Noodles. 8oz only have 2 points blue. I'm excited to try this because it sounds so yummy! I get the noodles at Costco and they make all of the weight watchers/pound dropper recipes so much lighter in points.

Twylia

Saturday 5th of December 2020

So many of us on WW are also counting calories, is it possible to put the calories under the points?

Lindsay Kehl

Tuesday 8th of December 2020

Hi Twylia

Thanks for your feedback! The nutritional information is located at the very bottom of the recipe card!

Have a wonderful day!

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