Chicken Pot Pie Pasta Bake
#Tresomega #OrganicsForLife #SamsClub
A creamy gluten free chicken pot pie pasta bake is perfect for that comfort food dinner. The pastry topping has been replaced with buttery herb cubed bread made from gluten free bread slices. The fresh dill and parsley are herbs that pair so well with chicken pot pie adding fresh flavor as well as color.
For the Bloggers Challenge
This is my second year competing in Tresomega’s Nutritional Recipe Challenge. One of my favorite entries from last year ended up on a TV spot with KPTV Good Day Oregon; Coney Island Spaghetti Pie. I demonstrated how to make the dish during a live telecast. Even Andy Carson, the news reporter said he loved it. 🙂
This year I continued to focus on fun filled food that the entire family will love. When my kids were young, they loved when I made chicken pot pies or chicken and dumplings. These were always a comforting meal.
Contest Cash Prizes and Categories
It is always an honor to be accepted by a company to participate in their contest. I am one of 50 bloggers who are competing for the following cash prizes. This particular dish could fit in the Entree Category but I plan to submit it under the Baking Category since I do put it in the oven for about 25 minutes to bake.
What’s the challenge and what do I win?
One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize
The winner of the Tresomega “Organics For Life” Blogger Recipe Challenge will be determined by judging all qualifying entrants’ submissions based on the following criteria:
Taste: 50%
Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?
Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?
Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?
Each blogger received 5 free products to create their dishes: Gluten-Free Organic Quinoa Penne, Fusilli, Spaghetti and Elbows and its Organic Virgin Coconut Oil. I decided to work with Fusilla pasta first. I love the little curls and think they go great in a casserole.
While the noodles are boiling, I sauteed the celery and onion until tender. Gluten free flour gets added to help thicken the sauce once the chicken stock and heavy cream are whisked in. Yeap, I said heavy cream. This is comfort food, right?? If heavy cream is not available or on your list of can have foods, many other milks can be substituted like 2% milk or even almond milk.
Shredded chicken and mixed vegetables are blended with the Tresomega Organic Gluten Free Fusilla Pasta before being topped with the seasoned gluten free bread cubes. I cooked the chicken breasts needed for this recipe but a rotisserie chicken from the store would be a great time saver.
Find Tresomega’s Organic Quinoa Products
For more information about Tresomega’s products follow along on their social media links and website.
Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaFoods/
Twitter: https://twitter.com/TresomegaFood
You can also purchase Tresomega products online at Sam’s Club: www.samsclub.com
The gluten free cubed bread makes the perfect topping for the pot pie. I just tossed the bread with fresh dill, parsley, Parmesan cheese and melted butter.
Chicken Pot Pie Pasta Bake #Tresomega
Number of servings: 6
A gluten free creamy pasta chicken pot pie bake that is topped with a cheesy herb bread crumb, perfect for that comfort food dinner you have been craving.
Ingredients
- 8 ounce package Tresomega Organic Gluten Free Quinoa Fusilla Pasta
- 2 chicken breasts, cooked and shredded (approximately 2 cups)
- 5 tablespoons butter, divided (3 tablespoons will be melted)
- 2 stalks celery, diced
- 1/2 large onion, diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, finely minced
- 2 tablespoons gluten free flour
- 4 tablespoons fresh dill, minced, divided
- 4 tablespoons fresh parsley, minced, divided
- 12 ounce bag frozen mixed vegetables
- 1 cup heavy cream
- 2 cups chicken stock
- 4 slices gluten free bread, cut into small cubes
- ½ cup shredded Parmesan cheese
- Cooking spray
Instructions
- Heat oven to 350 degrees.
- Spray a 9 x 13 casserole dish with cooking spray and set aside. (individual baking dishes can be used as well)
- Prepare the Tresomega Organic Gluten Free Fusilla Pasta according to the instructions. Drain and set aside.
- In a large bowl, mix together 2 tablespoons of fresh minced dill and 2 tablespoons of fresh minced parsley with the cubed gluten free bread. Toss in the parmesan cheese and drizzle with 3 tablespoons of melted butter. Set aside.
- In a large skillet, melt 2 tablespoons of butter over medium high heat and sauté the onion and celery for several minutes until tender.
- Add in the garlic and sauté for a minute longer to blend the flavors but not brown the garlic.
- Season the sautéed vegetables with the kosher salt and black pepper.
- Add in the gluten free flour and cook until the vegetables are coated with the flour and blended together.
- Whisk in the heavy cream and chicken stock. Simmer over low heat until the liquid thickens. Whisk as needed to create a creamy sauce.
- Add in the mixed vegetables, shredded chicken, the remaining 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley.
- Gently blend in the cooked gluten free quinoa pasta and transfer to the sprayed casserole dish.
- Top with the buttered cheesy herb bread crumbs and bake for 25 minutes or until the casserole is hot and bubbly and the bread crumbs are golden brown.
