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
How to make this recipe:
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" 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).
Cut out the center of the bread bowls and fill with stew.
NOTE: I always decide how much meat and vegetables to use by how many people will be eating and how much they eat!
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Recipe from: Wendy Kennedy - http://www.canadiancountrygifts.com
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