Chicken Popeye Soup Chicken And Spinach Pot Pie Soup Recipes

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Steps:

• 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.

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.