by Wendy Kennedy

2 or 3 boneless chicken breasts, cut into bite size pieces

2 cups cubed potatoes

1/2 cup sliced carrots

1/4 cup chopped onion

1/4 cup chopped celery

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic powder

1/2 tsp. parsley flakes

water

flour

Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy!) Whisk 4 tbs. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary).

Cut out the center of the bread bowls and fill with stew.

NOTE: I always decide how much meat and vegetables to use by how many people will be eating and how much they eat!

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