Mini Chicken Pot Pie Bread Bowls -

When it comes to comfort food, few dishes hold a candle to the classic chicken pot pie. However, if you're looking for a creative twist that combines the heartiness of chicken pot pie with the convenience of individual servings, Mini Chicken Pot Pie Bread Bowls are the perfect solution. This delightful recipe features tender chunks of chicken, a medley of colorful vegetables, and a creamy sauce, all encased in a warm, edible bread bowl. This dish not only satisfies cravings for something warm and filling but also invites a sense of nostalgia, reminding us of cozy family dinners and chilly evenings spent indoors.

Mini Chicken Pot Pie Bread Bowls

Savor the warmth and nostalgia of Mini Chicken Pot Pie Bread Bowls, a delightful twist on a classic comfort food. Combining tender chicken, colorful veggies, and a rich creamy sauce, all nestled in a crisp, edible bread bowl, this recipe offers individual servings that are both satisfying and fun. Perfect for family dinners, gatherings, or cozy nights in, these mini bowls bring joy with every bite. Enjoy a meal that feels like a hug from the inside!

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Ingredients

For the Chicken Filling:

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup carrots, finely diced

1 cup frozen peas, thawed

1/2 cup white onion, finely chopped

1/2 cup celery, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth (preferably low-sodium)

1/2 cup heavy cream

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

2 tbsp olive oil or butter for sautéing

For the Bread Bowls:

5 small round bread rolls (such as sourdough or ciabatta)

1 tbsp melted butter, for brushing on the bread

1 tsp garlic powder (optional, for added flavor)

Fresh parsley, chopped for garnish

Instructions

Prepare the Chicken Filling:

In a large skillet, heat the olive oil (or butter) over medium heat. Once hot, add the diced chicken. Cook until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Veggies:

In the same skillet, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables until they are soft and fragrant, roughly 5 minutes.

Make the Sauce:

Sprinkle in the all-purpose flour and stir, cooking for about 1 minute to create a roux. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Raise the heat to bring the mixture to a gentle simmer.

Add Chicken and Cream:

Once the sauce starts to thicken, return the browned chicken to the skillet. Stir in the thawed peas, heavy cream, dried thyme, dried rosemary, salt, and pepper. Mix thoroughly and let it simmer for an additional 5 minutes, or until the filling reaches a delightful, thick consistency. Remove from heat.

Prepare the Bread Bowls:

Preheat your oven to 375°F (190°C). Using a serrated knife, carefully slice the tops off each bread roll and hollow out the insides, keeping the bottom intact to form bowls. Save the removed bread pieces for another use, such as making breadcrumbs or croutons.

Toast the Bread Bowls:

Brush the exterior of the bread bowls with melted butter and, if desired, sprinkle them lightly with garlic powder for extra flavor. Place the prepared bread bowls on a baking sheet and bake for 10-12 minutes, or until they are golden brown and crispy.

Assemble and Serve:

Once the bread bowls are toasted, remove them from the oven. Generously fill each bowl with the chicken pot pie filling. Sprinkle with chopped parsley for a fresh, vibrant touch.

Enjoy:

Serve the mini chicken pot pie bread bowls warm and savor the wonderful blend of flaky bread and rich, savory chicken pot pie filling!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 5