Chicken Popeye Soup ( Chicken And Spinach Pot Pie S

Name: Chicken Popeye Soup ( Chicken And Spinach Pot Pie Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small fry pan add olive oil, onion, portabello and celery.
2
Cook till soft, set aside in into another bowl.
3
In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
4
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
5
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
6
Add the spinach and basil.
7
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
8
Add cheddar cheese, stir til melted.
9
Bring back to a soft boil.
10
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
11
Stir till all is thicken.
12
Crust:
13
In bowl, add butter and flour till like small peas.
14
Add enough water to make a nice pie dough.
15
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
16
Let cool about 15 minutes.
17
To serve:
18
Ladle into bowl.
19
Place pieces of the crust on top of the soup.
20
Enjoy.

1509

kcal

Calories

Fat

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup onion, finely chopped, 1/2 cup celery, finely chopped, 1/2 cup portabella mushroom, chopped fine, 1 tablespoon olive oil, and more.

Yes, Chicken Popeye Soup ( Chicken And Spinach Pot Pie Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Popeye Soup ( Chicken And Spinach Pot Pie Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions