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Chicken Stew in a Bread Bowl


  • 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 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • Water
  • Flour


  1. 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 bits off the bottom of the pan.
  2. Whisk 4 tablespoons 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).
  3. Cut out the center of the bread bowls and fill with stew.

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