Chicken Stew in a Bread Bowl

Chicken Stew in a Bread Bowl


by Wendy Kennedy

Have you ever had Chicken Stew in a Bread Bowl? Tim Horton's used to carry it and it was a real treat. When they quit making it my family and I were really disappointed. Recently I was in a bakery that sells `soup/stew bread bowls'. I decided I'd give it a try and we love it. If you can't find bread bowls use extra large buns or small bread loaves.

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!

About the Author

Visit Wendy online at CanadianCountryGifts.com. Sign up for her free biweekly newsletter by Clicking Here to send an email.


 
 
 

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