Chicken Pot Pie Bread Bowl

You know that whole thing when ‘it’s too hot outside to cook anything’ strikes? Well I say the hell with it and cook a good hearty winter meal in August. I’m one of those people who just can’t say no to a bread bowl. Dip or soup and I’m in.

This is just a simple twist on a classic dish. I made this chicken pot pie in the slow cooker so when I got home from work it was ready to rock and roll. As easy as the slow cooker is I often forget to use it or try new things in it. Here’s to getting hearty in summer!

Chicken Pot Pie (Adapted from Company’s Coming)

1 cup chopped onion

2 cups chopped potato with skin

2 cups sliced carrot

2 cups shredded cabbage

1/2 cup chopped celery

3 1/2 lbs boneless, skinless chicken thighs

2 cups chicken broth

1 can cream of mushroom soup

1 tsp dried thyme

1 tsp oregano

1 tsp basil

2 cloves of garlic, chopped

S&P

1/4 cup chicken broth

1/4 cup cornstarch

1 cup frozen peas

Layer the first 6 ingredients in your slow cooker. Combine the next 7 in a medium bowl. Pour over the chicken. Cover and cook on low for 9 hours.

When you get home from work, stir second amount of broth into cornstarch in a small cup, until smooth. Add to the chicken mixture and stir. Add in frozen peas and cook until peas are done.

Whats really cool is that you don’t even have to chop the chicken thighs. As soon as you start stirring they are so tender and juicy they break apart! Preheat your oven to 350, cut the top off your bread bowls and carve a big enough hole for a serving. If you’re Juddy, pretty near take out the whole bowl. I like to toast my bowls in the oven a bit before I add the liquid. So just stick them in the oven on the rack for about 10 minutes or so. Take them out and add the pot pie.

Get your paws out, we didn’t even use a spoon. It was all about ripping the bread and dunking it in.

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