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.