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 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 1/2 tsp. parsley flakes
• water
• flour

Directions

1. Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning.

2. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown’ off the bottom of the pan (that’s what makes great gravy!) Whisk 4 tbs. 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.

Email to a friend | Print this recipe | Back