By Cooks4_6 on February 17, 2007
"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)."
Serving Size: 1 (386 g)
Servings Per Recipe: 8
"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."
"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"
"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."