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Welcome to the comforting realm of Mini Chicken Pot Pie Bread Bowls, a dish that beautifully marries nostalgia with innovation. This recipe takes the beloved classic chicken pot pie and elevates it by serving the creamy filling in delightful, edible bread bowls. Perfect for family gatherings, casual weeknight dinners, or elegant entertaining, these mini pot pies are not only delicious but also visually stunning, making them an instant hit at any table.

Mini Chicken Pot Pie Bread Bowls

Explore the comforting and delicious world of Mini Chicken Pot Pie Bread Bowls! This recipe transforms a beloved classic into a delightful dish served in edible bread bowls. Perfect for family gatherings or cozy dinners, these bowls are filled with creamy chicken, vegetables, and herbs, offering a satisfying blend of flavors and textures. Easy to prepare and visually appealing, they promise to be a hit at your table. Enjoy the warmth of home-cooked comfort food with this innovative twist on a classic!
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Ingredients
  

For the Chicken Filling:

1 lb (450g) boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup frozen peas

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

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 the Bread Bowls:

5 small round bread rolls (like sourdough or ciabatta)

1 tbsp melted butter, for brushing

1 tsp garlic powder (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken Filling:

    In a large skillet, heat olive oil (or butter) over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.

      Sauté the Veggies:

        In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.

          Make the Sauce:

            Stir in the flour, cooking it for about 1 minute to form a roux. Slowly add the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer.

              Add Chicken and Cream:

                Once the broth begins to thicken, add back the cooked chicken, peas, heavy cream, thyme, rosemary, salt, and pepper. Mix well and let it simmer for another 5 minutes until the filling is nicely thickened. Remove from heat.

                  Prepare the Bread Bowls:

                    Preheat your oven to 375°F (190°C). Using a serrated knife, carefully cut the tops off each bread roll and hollow out the insides, making sure not to puncture the bottom. Save the removed bread for another use (like breadcrumbs or croutons).

                      Toast the Bread Bowls:

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

                          Assemble and Serve:

                            Carefully remove the bread bowls from the oven and fill each with the chicken pot pie filling. Garnish with chopped parsley for a pop of color.

                              Enjoy:

                                Serve warm and enjoy the delightful combination of flaky bread infused with the savory goodness of chicken pot pie!

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