Chicken Stew in a Bread Bowl

2 or 3 boneless chicken breasts, cut into bite-size pieces
2 cups cubed potatoes
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/2 teaspoon parsley flakes
Water
Flour

Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the brown bits off the bottom of the pan. Whisk 4 tablespoons of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary). Cut out the center of the bread bowls and fill with stew.