chicken pot pie soup in a bread bowl
You can make your own sourdough bread boule, but I bought mine at Walmart as well as the rotisserie chicken. Delicious.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 sourdough boules
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 large celery, chopped
- 1 large carrot, peeled and chopped
- 2 cups rotisserie chicken, cut into chunks
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground sage
- 2 teaspoons salt
- 3 1/2 cups chicken stock
- 1/3 cup heavy cream
- 1/2 cup frozen peas
- 3 teaspoons corn starch
- 3 tablespoons water
How To Make chicken pot pie soup in a bread bowl
-
Step 1Preheat oven to 400 degrees F. Cut the tops off the boules and remove the bread inside, leaving about an 1/2 inch of bread inside the bowl. Place on a baking sheet and bake for about 10 minutes. Set aside.
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Step 2In a large pot, add the butter. Add the onion, carrots, and celery. Let cook until softened.
-
Step 3Add the chicken and seasoning and mix well. Add the chicken stock and bring to a boil. Reduce to a simmer.
-
Step 4Add the heavy cream and peas. Bring back to a boil.
-
Step 5Combine corn starch and 3 Tbsp water. Add the cornstarch mixture and cook until thickened.
-
Step 6Ladle the soup into the bread bowls.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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