This leftover turkey pot pie pasta is a cozy, high-protein one-pot dinner that turns Thanksgiving leftovers into something the whole family loves. Tender macaroni, diced turkey, veggies, and peas simmer in a creamy parmesan and cottage cheese sauce. It tastes like pot pie, comes together in one pot, and was a huge hit with my 4 year old.
Why You’ll Love This Leftover Turkey Pot Pie Pasta
One pot, easy cleanup. Everything cooks in a single pot, including the pasta.
Uses up leftovers. The perfect way to turn leftover turkey into a brand new meal.
High protein. Turkey, cottage cheese, and parmesan pack in the protein.
Kid approved. Creamy, cozy, and a huge hit with my toddler.
Sneaky veggies. Blend the veggies right into the sauce if your family is picky.
All the comfort of a pot pie without rolling out a single piece of dough. The creamy sauce comes from blended cottage cheese and parmesan, which keeps it lighter and adds a serious protein boost, while the macaroni soaks up all that savory, herby broth.
What You Need to Make Leftover Turkey Pot Pie Pasta
Here is everything you need, plus a few of my favorite products. Full measurements are in the recipe card above.
Leftover turkey. Diced; this is the perfect use for Thanksgiving leftovers (rotisserie chicken works too).
Macaroni noodles. They cook right in the pot and soak up all the flavor.
Bone broth and water. The cooking liquid; bone broth adds flavor and extra protein.
Onion, carrot, and celery. The classic pot pie base for cozy, savory flavor.
Frozen peas. A sweet, classic pot pie veggie that stirs right in.
Blended cottage cheese. Blended smooth, it makes the sauce creamy and high protein.
Parmesan cheese. Stirred in at the end for a savory, cheesy finish.
Here is the quick walk-through, and the full recipe is in the card above.
Saute the veggies. Cook the onion, carrot, and celery in olive oil for about 8 minutes.
Add the pasta, turkey, and liquid. Stir in the broth, water, macaroni, diced turkey, herbs, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
Add peas and cottage cheese. Stir them in and cook 5 more minutes, until most of the liquid is absorbed.
Finish with parmesan. Stir in the parmesan, remove from heat, and serve.
It is okay if the pasta still looks a little saucy when you pull it off the heat. It will keep absorbing the liquid as it sits, leaving you with a perfectly creamy pot pie pasta.
How to Sneak in the Veggies
If your kids or family members are not fans of visible vegetables, this recipe has an easy fix. After you saute the onion, carrot, and celery, add the broth and use an immersion blender to puree the veggie mixture until smooth. Then simply proceed with adding the macaroni and the rest of the ingredients as written. The vegetables melt right into the creamy sauce, adding nutrients and flavor without a single recognizable piece. It is how I get extra veggies into my toddler without any negotiating, and nobody is the wiser.
Tips for the Best Pot Pie Pasta
Stir occasionally. Give it a stir while it simmers so the pasta does not stick to the bottom.
Do not overcook. Pull it off the heat while slightly saucy; the pasta keeps absorbing liquid.
Blend the cottage cheese. Blending it smooth makes the creamiest sauce with no curds.
Taste and season. Leftover turkey varies, so adjust the salt and pepper at the end.
Add cheese off heat. Stir in the parmesan after removing from the heat so it melts silky, not clumpy.
Ways to Customize
This recipe is endlessly flexible. Swap the leftover turkey for rotisserie chicken or leftover ham, and use any short pasta you have, like shells, rotini, or ditalini. Stir in other veggies such as corn, green beans, mushrooms, or spinach, and use chicken broth if you do not have bone broth. For extra richness, add a splash of milk or cream with the parmesan, and for a little heat, finish with chili flakes or a dash of hot sauce. A squeeze of lemon or a handful of fresh parsley at the end keeps it bright.
What to Serve With It
This cozy pasta is a complete meal in one bowl, but it is lovely with a simple side. A crisp green salad or some roasted vegetables balance the creamy pasta, and crusty bread is perfect for any extra sauce. It is hearty enough for a cozy family dinner on its own, and it makes a wonderful post-holiday lunch the next day.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid as it sits, so when reheating, add a splash of broth, water, or milk to loosen it back up. Warm it gently on the stovetop or in the microwave, stirring in a little extra parmesan to bring back that creamy texture. I do not recommend freezing this one, as the cottage cheese sauce and cooked pasta can turn grainy and soft once thawed. It is best enjoyed fresh or within a few days.
The Best Way to Use Thanksgiving Leftovers
Every year after the holiday, the hardest part is figuring out what to do with all that extra turkey before it goes to waste. This recipe is my answer. Instead of another plate of reheated leftovers, you get a completely new, cozy dinner that tastes nothing like Thanksgiving round two. It stretches a couple of cups of turkey into a full family meal, uses up odds and ends like that half carton of broth and the bag of frozen peas in the back of your freezer, and comes together faster than it takes to set the table. It is comfort food with a purpose, and it has quickly become one of my favorite post-holiday traditions.
More Cozy One-Pot and Leftover Dinners
If you love an easy, comforting dinner, here are more favorites to try:
Can I use chicken instead of turkey?
Yes. Leftover rotisserie chicken works perfectly in place of the turkey, so you can make this all year round.
Why blend the cottage cheese?
Blending it creates a smooth, creamy, high-protein sauce with no visible curds. You can use ricotta or cream cheese instead if you prefer.
My pasta soaked up all the liquid. What do I do?
That is normal as it sits. Just stir in a splash of broth, water, or milk when reheating to bring the creamy texture back.
Can I make this ahead?
It is best fresh, but you can refrigerate it for up to 4 days and reheat with a little extra liquid. I do not recommend freezing it.
What can I use instead of herbs de Provence?
Italian seasoning is the easiest swap, or use a mix of dried thyme, rosemary, oregano, and a pinch of sage.
How To Make Leftover Turkey Pot Pie Pasta
The Ingredients
Ingredients and Substitutions
Leftover turkey – or rotisserie chicken or leftover ham.
Macaroni – or any short pasta like shells, rotini, or ditalini.
Bone broth – or chicken or vegetable broth; bone broth adds extra protein.
Onion, carrot, celery – the classic pot pie base; blend them in for picky eaters.
Frozen peas – or corn, green beans, or a frozen veggie mix.
Blended cottage cheese – or ricotta or cream cheese for the creamy sauce.
Prep your veggies: finely dice onion, carrots and celery. Dice your turkey & blend your cottage cheese.
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot and saute for about 8 minutes, until softened.
Add the bone broth, water, macaroni, diced leftover turkey, herbs de Provence, salt, and pepper. Stir well, bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
Stir in the blended cottage cheese and frozen peas. Continue to cook for another 5 minutes, until most of the liquid is absorbed.
Stir in the parmesan cheese and mix well. Remove from heat and serve. It is okay if it is still a little liquidy, as the pasta will keep absorbing it as it sits.
Serve with a sprinkle of chili flakes or a dash of hot sauce and extra parmesan, if you like.
Recipe Tips
It is fine if the pasta looks a little saucy when you take it off the heat; it will continue to absorb liquid as it rests.
Veggie-averse kids or family? Add the broth and blend the sautéed onion, carrot, and celery until smooth, then proceed with the rest of the recipe so the veggies disappear right into the sauce.
No herbs de Provence? Use Italian seasoning, or a mix of dried thyme, rosemary, oregano, and a pinch of sage.
You can swap the cottage cheese for milk or heavy cream.
This leftover turkey pot pie pasta is the cozy, one-pot dinner your Thanksgiving leftovers were made for. It has all the comforting, creamy flavor of a classic turkey pot pie, but it comes together in a single pot with tender macaroni instead of a fussy crust. Think diced turkey, sweet peas, and veggies simmered in a creamy parmesan and cottage cheese sauce. It is high in protein, family-friendly, and so easy.
I made this on a whim with my Thanksgiving leftovers and it was such a hit with my 4 year old that she ate two full servings. If you are staring down a fridge full of leftover turkey, this is the recipe to make.
2 tsp herbs de Provence seasoning (or Italian seasoning)
1 tsp salt
1 tsp pepper
2 heaping cups dry macaroni noodles
2 heaping cups diced leftover turkey
4 cups liquid (2 cups bone broth + 2 cups water)
1 cup frozen peas
1/2 cup blended cottage cheese
1 cup grated parmesan cheese
Instructions
Prep your veggies: finely dice onion, carrots and celery. Dice your turkey & blend your cottage cheese.
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot and saute for about 8 minutes, until softened.
Add the bone broth, water, macaroni, diced leftover turkey, herbs de Provence, salt, and pepper. Stir well, bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
Stir in the blended cottage cheese and frozen peas. Continue to cook for another 5 minutes, until most of the liquid is absorbed.
Stir in the parmesan cheese and mix well. Remove from heat and serve. It is okay if it is still a little liquidy, as the pasta will keep absorbing it as it sits.
Serve with a sprinkle of chili flakes or a dash of hot sauce and extra parmesan, if you like.
Notes
It is fine if the pasta looks a little saucy when you take it off the heat; it will continue to absorb liquid as it rests.
Veggie-averse kids or family? Add the broth and blend the sautéed onion, carrot, and celery until smooth, then proceed with the rest of the recipe so the veggies disappear right into the sauce.
No herbs de Provence? Use Italian seasoning, or a mix of dried thyme, rosemary, oregano, and a pinch of sage.
You can swap the cottage cheese for milk or heavy cream.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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