Bread Bowl Chicken Pot Pie (Coffin Bread) | Saveur
Creamy chicken stew loaded into toasted white bread is the ultimate pot pie.
Ingredients
- 6 tbsp. butter, divided
- 2 3-inch slabs of white bread
- 2 1-inch slices of white bread
- <sup>3</sup>⁄<sub>4</sub> cup diced yellow onion
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>2</sub> tsp. garlic, minced
- 1 tbsp. dry white wine
- <sup>1</sup>⁄<sub>3</sub> cup diced carrot
- <sup>1</sup>⁄<sub>3</sub> cup diced celery
- <sup>1</sup>⁄<sub>2</sub> lb. boneless, skinless chicken breast, diced
- Pinch whole fennel seed
- Black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup all-purpose flour
- <sup>1</sup>⁄<sub>3</sub> cup heavy cream
- 1 cup milk
- 1 <sup>1</sup>⁄<sub>3</sub> cups chicken or mushroom stock
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- <sup>1</sup>⁄<sub>3</sub> cup peas (fresh or frozen)
- <sup>1</sup>⁄<sub>4</sub> tsp. lemon juice
- 2 tbsp. parsley, roughly chopped
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