Chicken stew bread bowls

Chicken_stew bread bowl

Serves 4

70g butter
1 onion, finely chopped
2 celery stalks, finely chopped
4 carrots, peeled and chopped
60g plain flour
550ml chicken stock
200ml cream
120g frozen peas
Salt and black pepper
250g cooked chicken, chopped

To serve:
4 bread rolls, tops sliced off, insides hollowed out

  1. Melt the butter in a large pan over a medium heat. Cook the onion, celery and carrots for 6-8 minutes until softened. Season with salt and pepper.
  2. Add the flour and cook for one minute, stirring constantly.
  3. Stir in the chicken stock and stir well.
  4. Add the cream and cook for 4-5 minutes until thickened, stirring constantly.
  5. Stir in the chicken and peas. Reduce the heat to a gentle simmer and cook for 30 minutes.
  6. Season to taste, then ladle into bread bowls and serve immediately. 

Per serving: 434kcals, 19.3g fat (11g saturated), 38.3g carbs (8.5g sugars), 25.2g protein, 4.3g fibre, 0.85g sodium