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

6 Points® per serving if using whole grain no yolk egg noodles

7 Points® per serving if using regular no yolk egg noodles

How do I track this recipe in my WW app? 

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 Points®

*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.

Continue to Content

Yield: 6

Easy Chicken or Turkey Pot Pie Skillet Pasta

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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

6 Points® per serving if using whole grain no yolk egg noodles

7 Points® per serving if using regular no yolk egg noodles

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CLICK FOR WW POINTS
• 
  College Inn 99% Fat Free Chicken Broth Carton, 32 oz
• 
  Knorr Granulated Bouillon, Chicken
• 
  No Yolks Extra Broad Egg Noodle

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 5gCholesterol: 524mgSodium: 630mgCarbohydrates: 17gNet Carbohydrates: 15gFiber: 2gSugar: 2gProtein: 15g