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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!