Chicken Stew in a Bread Bowl

Ingredients

• 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
• All-purpose flour

Instructions

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.