Chicken Pot Pie in a Bread Bowl

pot pie soupIs there anything more comforting than a warm bowl of soup on a cold winters day? Or how about when you’re sick with the flu? A hearty bowl of soup is such a cozy feeling, and this soup does just the trick.



  • 1 Sourdough Bread Bowl
  • 1 cup cream
  • 1 cup 2%Milk
  • 1 cup Chicken Broth
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 2 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 3 large potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 1/4 cup mushrooms, sliced
  • 1 can corn
  • 1/2 cup peas
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp summer savory
  • pinch of Old Bay Seasoning
  • olive oil
  • salt and pepper to taste

How To:

  1. In a large stewing pot, melt butter and spices on med heat. Once melted, add in carrots, celery, and potatoes. Cook for a few moments with the cover on. When potatoes have softened, add in broth and remaining veggies. Simmer for 4 minutes.
  2. Add milk and cream, and turn down heat to a simmer for 8 minutes to allow soup to thicken. *if soup is not thick enough to your liking, take 1/4 cup of flour and mixed with hot water to create a thick paste and mix into soup slowly, while stirring.
  3. While soup is thickening, use a bread knife to cut a circle in your sourdough loaf. This will be your bowl. Be careful not to go too deep, we don’t want our bowl to leak.
  4. Once bowl is created, drizzle with oil and salt and pepper. Place in oven on broil for just a couple moments to crisp bread bowl.
  5. Once soup is ready, scoop into bread bowl and enjoy.