Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

"Wonderful and warm for cold nights! I usually start this the night before by completing step one, and placing the chicken and broth in the refrigerator in separate containers. The next evening the finishing touches are quick and the result is delicious! (After the first time I prepared this, I left the pearl onions out. They add flavor, but I can do without the pickled taste. I also usually use skim milk and it turn out fine)."
 
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Ready In:
6hrs 25mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
  • Transfer chicken to a plate to cool, Keep broth simmering on low.
  • Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth.
  • Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
  • Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
  • In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
  • Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
  • Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
  • This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

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Reviews

  1. My family, which has 3 picky eaters, really enjoyed this soup. I've never had the Lone Star version. I used a small diced onion instead of the pearl onions and reduced the poultry seasoning down to 1 tsp. Will be making again.
     
  2. Great idea! Loved using the pie crust in such a manner. We used frozen pearl onions and parsley along with other seasonings, also substituted 1-29oz. can of Vegall homestyle large-cut vegetables (hopefully you can locate them, they are very tasty and are a more home-made looking ingredient). Thanks Cooks4_6 for posting this "comfortable" recipe. Great for crispy, fall days. We recommend this recipe wholeheartedly, Kendrajean
     
  3. I'm sorry. I really love Lonestar's Pot Pie soup but this really does not taste anything like it. It does taste good but it is a time consuming and pretty messy to make with a stewing chicken. I am not sure that I will make it again.
     
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Tweaks

  1. My family, which has 3 picky eaters, really enjoyed this soup. I've never had the Lone Star version. I used a small diced onion instead of the pearl onions and reduced the poultry seasoning down to 1 tsp. Will be making again.
     

RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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