A Fresh Take on Chicken Pot Pie: Bread Bowls with a Tangy Twist

Are you tired of the same old pie crust in your Chicken Pot Pie? Why not switch things up and enjoy a bowl of tangy sourdough bread instead? Pie crust can be time-consuming and a little greasy for a weeknight meal, so let’s embrace a new twist that will impress your dinner guests any day of the week.

Embracing Change: The Bread Bowl

Instead of traditional pie crust, we’ll be using sourdough bread bowls from a local bakery. Not only does this add a unique tangy flavor, but it also makes for a convenient and delicious meal. You can find bread bowls at your local bakery or even at your grocery store.

Bread Bowl with Soup

A Fresh Outlook on a Classic Recipe

When I first introduced this new version of Chicken Pot Pie to my partner, he couldn’t believe that the pie was missing. But trust me, this updated recipe is a game-changer. With a few tweaks, we can create an easy dinner made with wholesome ingredients that will warm your soul during the fall and winter months.

The Power of Presentation

For those detail-oriented individuals, let’s talk about the visual appeal of our Chicken Pot Pie. I encourage you to dice your vegetables into clear-cut cubes, creating a beautiful geometric presentation. Imagine a spoonful of soup with square-shaped veggies alongside circular peas. It’s a feast for the eyes. Add the vibrant colors of the ingredients against a creamy canvas, and you’ll truly appreciate the natural beauty of this recipe. Please note, the picture shown below doesn’t do justice to the dish, as my photography skills aren’t the best. I admire those who take the time to capture the perfect shot!

Further reading:  Mixing Chicken Broth and Beef Broth: A Flavorful Combination

The Recipe: Ingredients and Directions

To make this delicious Chicken Pot Pie in bread bowls, you’ll need the following ingredients:

  • 5 Tbsp butter
  • 1 small yellow onion, chopped (about 1 cup)
  • 3 stalks of celery, diced (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2-3 potatoes, peeled and cubed (about 2 cups)
  • 1 bouillon cube mixed with water per directions or 1 can (15 oz) low-sodium chicken broth
  • 1/2 tsp dried or fresh parsley
  • 1/4 tsp dried or fresh thyme
  • 1 bay leaf
  • Salt
  • Ground black pepper
  • 2 medium boneless skinless chicken breasts, cooked and cubed
  • 2 sourdough bread bowls
  • 2 1/2 cups milk
  • 6 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup frozen or fresh peas

Now, let’s get cooking with these simple directions:

  1. Melt 1 Tbsp of butter in a large pot.
  2. Add onion, carrot, and celery. Sauté for 5 minutes on medium-high heat.
  3. Add chicken broth, potatoes, bay leaf, parsley, thyme, salt, and pepper to taste.
  4. Once the soup reaches a boil, make sure all the vegetables are submerged in the broth and cover with a lid. Reduce the heat to medium and cook for about 15 minutes or until the potatoes are tender.
  5. Add the cooked chicken and peas to the pot of vegetables.
  6. In a small saucepan, melt the remaining butter (4 Tbsp). Over medium heat, add flour and whisk for 1-2 minutes. Slowly add the milk while whisking vigorously to smooth out any lumps.
  7. Add salt and ground pepper to the flour mixture and bring to a boil, continuing to whisk.
  8. Remove from heat and stir in the heavy cream. Pour the cream mixture into the pot and stir.
  9. If the bread bowls haven’t been cut yet, use a bread knife or serrated knife to cut medium-sized holes out of the bowls. Remove the tops and use a spoon to scoop out the bread from the inside. Save the bread for serving with the soup or for future use.
  10. Remove the bay leaf from the soup and serve it in the bread bowls.
Further reading:  Building the Perfect Chicken Coop

Enjoy the tangy flavors and comforting warmth of this unique Chicken Pot Pie recipe. For more delicious recipes and cooking inspiration, visit Rowdy Hog Smokin BBQ.