• Cooking Time:
  • Servings: 10
  • Preparation Time:



  • 1/2 cup onions, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup portabello mushrooms, chopped fine
  • 1 tablespoon olive oil
  • 8 cups chicken stock (HomeMade is best)
  • 2 1/2 tablespoons instant chicken bouillon (Grandular 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


  • 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 alittle olive oil till done. About 10 minutes.
  • In stock pot add the chicken stock, 3 tablespoons of the chicken boullion, and cubed chicken. Cooked 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:.
  • Laddle into bowl.
  • Place pieces of the crust on top of the soup. Enjoy!

Categories: Poultry  Soup  Stew 
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