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    You are in: Home / Recipes / Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat Recipe
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    Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 25 mins

    25 mins

    6 hrs

    Cooks4_6's Note:

    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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    Units: US | Metric


    1. 1
      Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
    2. 2
      Transfer chicken to a plate to cool, Keep broth simmering on low.
    3. 3
      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.
    4. 4
      Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
    5. 5
      Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
    6. 6
      In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
    7. 7
      Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
    8. 8
      Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
    9. 9
      This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

    Ratings & Reviews:

    • on May 05, 2009


      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.

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    • on September 26, 2007


      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

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    • on September 16, 2007


      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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    Nutritional Facts for Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

    Serving Size: 1 (386 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 620.0
    Calories from Fat 360
    Total Fat 40.1 g
    Saturated Fat 11.1 g
    Cholesterol 81.9 mg
    Sodium 547.1 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 4.9 g
    Sugars 2.5 g
    Protein 26.3 g

    The following items or measurements are not included:

    pickled pearl onions

    browning sauce

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