Chicken Pot Pie Stew

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • ¼ C. Butter
  • 3 Garlic Cloves, minced
  • ½ C.  Sweet Rice Flour
  • 5 C. Chicken Stock, divided
  • ½ Tsp. Ground Sage
  • 1 Tsp. Ground Thyme
  • ½ tsp. Dried Basil
  • ½ tsp. Dried Oregano
  • ¼ tsp. Ground Marjoram
  • ¼ tsp. Ground Rosemary
  • Salt and Pepper
  • 1 lb. Chicken Breasts, boneless and skinless
  • 2 Russet Potatoes, peeled and chopped
  • 1 Yellow Onion, diced
  • 2 Carrots, peeled and chopped
  • 2 Celery Stocks, chopped
  • 1 C. Frozen Corn
  • 1 C. Frozen Peas
  • 2 bay leaves
  • 1 Loaf Canyon Bakehouse Rosemary & Thyme Focaccia Bread
  • 1 Tbsp. Olive Oil



  1. In a large sauce pan, melt the butter and sauté the garlic until fragrant. Reduce heat. Gradually add the sweet rice flour and whisking constantly, cook for 2 minutes.
  2. Gradually add 2 C. of the chicken stock along with the dried herbs. Whisking constantly as the mixture thickens, bring it to a simmer and season with salt and pepper.
  3. Transfer the mixture to a slow cooker along with the chicken, vegetables (reserve peas and corn), remaining chicken stock and bay leaves. Cover and cook on high for 2 hours.
  4. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  5. Brush the focaccia bread with olive oil. Dice and bake for 10 minutes. Remove from the oven and set aside to cool.
  6. Add the peas and corn to the stew in the last 20 minutes of cooking.
  7. Remove the chicken breasts. Dice or shred the meat and return it to the stew. Cover and keep warm.
  8. To serve, ladle the stew into bowls and top with focaccia croutons.