Chicken Stew Bread Bowl

2 yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c diced carrots
3/4 tsp salt,divided
4 round sourdough or italian bread loaves
2 Tbsp butter
3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp all-purpose flour
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp paprika
1 c chicken broth
1 c frozen peas, thawed
1 green onion, minced

1 Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2 Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3 Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

Corn Bread

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Recipe by allrecipes.com