Bread Bowl Chicken Stew

Bread Bowl Chicken Stew

Bread Bowl Chicken Stew


Makes 4 servings


2 medium Yukon Gold potatoes, peeled and diced (about 11/2 cups)
1 cup diced carrots
3/4 teaspoon salt, divided
4 (5-inch) round sourdough or Italian bread loaves
Nonstick cooking spray
2 tablespoons margarine or butter
12 ounces boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1/8 teaspoon dried thyme leaves
1/8 teaspoon paprika
1 cup chicken broth
1 cup frozen peas, thawed
1 large green onon, minced


  1. Preheat oven to 400°F. Place potatoes, carrots and 1/2 teaspoon salt in medium saucepan. Cover ingredients with water. Bring to a boil; cook about 15 minutes over medium heat or until vegetables are tender. Drain and set aside.
  2. Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Spray inside of loaves with cooking spray. Place bread on baking sheet. Bake 10 minutes; set aside.
  3. Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining 1/4 teaspoon salt, pepper, thyme and paprika. Cook and stir 1 to 2 minutes. Gradually stir in chicken broth; cook and stir until mixture thickens. Stir in potato mixture. Add peas and green onion. Simmer 5 minutes. Spoon into hollowed bread "bowl."

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