Ingredients

Instructions

  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.