Chicken Popeye Soup ( Chicken And Spinach Pot Pie Soup) - cooking recipe

Ingredients

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
Crust
1/4 cup butter
1 cup flour

Preparation

In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.