Chicken Stew in a Bread Bowl

Recipe by Chef at Heart
READY IN: 32mins
YIELD: 6 bowls




  • Place chicken in a large pot.
  • Add water, bouillon, poultry seasoning and thyme.
  • Simmer chicken for one and a half hours, or until done.
  • Remove chicken, straining it into a large bowl.
  • Return stock to large pot.
  • Add carrots, potatoes, and celery.
  • Simmer, covered for 20 minutes or until vegetables are tender.
  • Meanwhile, remove chicken from the bones and cut into bite sized pieces.
  • Combine milk and flour and gradually add to stew.
  • Add peas and stir to stew comes back to a boil and thickens.
  • Return chicken and heat through.
  • Serve in bread bowls.
  • ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
  • ** 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.