Mini Chicken Pot Pie Bread Bowls

By April 30, 2018 June 6th, 2018 Poultry Entrees, Recipes
Mini Chicken Pot Pie Bread Bowls

Ingredients

1 lb.
6
½ cup
½ cup
½ cup
½ cup
2 tbsp.
2 tbsp.
4 cups
2 tbsp.
Boneless Chicken Breasts, Diced into bite sized pieces
Sourdough Dinner Rolls
Yellow Onion, diced
Carrots, diced
Frozen or Fresh Peas
Russet Potato, peeled & diced
All Purpose Flour
Unsalted Butter
Chicken Broth
Vegetable or Canola Oil

Directions

  1. Pre heat grill on medium heat.
  2. Heat pot over medium- high heat and add vegetable oil.
  3. When oil is hot add the diced chicken and cook until no pink is visible (about 3 minutes.) Seasoning with salt & pepper to taste.
  4. Add carrots and onions and cook another 3 minutes
  5. Add butter to the pot and stir until the butter melts.
  6. When butter is melted add the flour and stir constantly for 2 minutes to cook the flour.
  7. Now add the chicken broth and stir to combine all ingredients.
  8. Bring mixture to a boil, then lower to a simmer.
  9. Add the diced potatoes and simmer until broth has thickened to coat a spoon.
  10. While the broth is simmering cut the tops off the sourdough rolls about ¼ inch thick.
  11. Using a small spoon or your fingers remove the insides, being careful not to break the roll.
  12. Once the rolls and filling is ready, carefully ladle the filling into the bread bowls.
    Note: The liquid will absorb in the dough so add more filling as necessary to fill to the top.
  13. Place the filled rolls into the basket and place on the grill.
  14. Once the filling starts to bubble on top remove the basket from the grill.
  15. Toast the bread tops on the grill and then remove the pot pies with a pair of tongs and place covers on.

Created by Stuart & Co • Handcrafted in Brooklyn

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