Mini Chicken Pot Pie Bread Bowls

Mini Chicken Pot Pie Bread Bowls


  • 1 lb. Boneless Chicken Breasts Diced into bite sized pieces
  • 6 Sourdough Dinner Rolls
  • ½ cup Yellow Onion diced
  • ½ cup Carrots diced
  • ½ cup Frozen or Fresh Peas
  • ½ cup Russet Potato peeled & diced
  • 2 tbsp. All Purpose Flour
  • 2 tbsp. Unsalted Butter
  • 4 cups Chicken Broth
  • 2 tbsp. Vegetable or Canola Oil


  • Pre heat grill on medium heat.
  • Heat pot over medium- high heat and add vegetable oil.
  • When oil is hot add the diced chicken and cook until no pink is visible (about 3 minutes.) Seasoning with salt & pepper to taste.
  • Add carrots and onions and cook another 3 minutes
  • Add butter to the pot and stir until the butter melts.
  • When butter is melted add the flour and stir constantly for 2 minutes to cook the flour.
  • Now add the chicken broth and stir to combine all ingredients.
  • Bring mixture to a boil, then lower to a simmer.
  • Add the diced potatoes and simmer until broth has thickened to coat a spoon.
  • While the broth is simmering cut the tops off the sourdough rolls about ¼ inch thick.
  • Using a small spoon or your fingers remove the insides, being careful not to break the roll.
  • Once the rolls and filling is ready, carefully ladle the filling into the bread bowls.
  • Note: The liquid will absorb in the dough so add more filling as necessary to fill to the top.
  • Place the filled rolls into the basket and place on the grill.
  • Once the filling starts to bubble on top remove the basket from the grill.
  • Toast the bread tops on the grill and then remove the pot pies with a pair of tongs and place covers on.


Created by Stuart & Co • Handcrafted in Brooklyn