Chicken Stew in a Bread Bowl

Total Time
Prep 30 mins
Cook 2 mins

I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings

Ingredients Nutrition


  1. Place chicken in a large pot.
  2. Add water, bouillon, poultry seasoning and thyme.
  3. Simmer chicken for one and a half hours, or until done.
  4. Remove chicken, straining it into a large bowl.
  5. Return stock to large pot.
  6. Add carrots, potatoes, and celery.
  7. Simmer, covered for 20 minutes or until vegetables are tender.
  8. Meanwhile, remove chicken from the bones and cut into bite sized pieces.
  9. Combine milk and flour and gradually add to stew.
  10. Add peas and stir to stew comes back to a boil and thickens.
  11. Return chicken and heat through.
  12. Serve in bread bowls.
  13. ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
  14. ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.


Most Helpful

I loved my colleges chicken stew and have been craving it for almsot 3 years! I used left over chicken instead of a whole chickena nd halved the recipe because its just my husband and I. Instead of water I used chicken broth. YUMMY October 31, 2007

Wonderful, warm, comfort food for a cold WI winter! I used leftover chicken with 2 cups of the reserved drippings (and roasted garlic). I added one more cup of water. Added green onions and some salt. Very easy to make. Served some of it in an round Italian bread bowl that the kids devoured too. Thanks Chef. Will definitely make again.

WI Cheesehead February 02, 2007

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