Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat
- Ready In:
- 6hrs 25mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 large stewing chicken
- 6 cups water
- 2 (14 ounce) cans mixed vegetables, minus liquid from one can
- 4 tablespoons chicken bouillon
- 2 teaspoons poultry seasoning
- 1⁄2 teaspoon sage
- 1 (4 ounce) jar pickled pearl onions
- salt, to taste
- pepper, to taste
- 15 ounces prepared pie crusts (2 pillsbury pie crusts, per package directions)
- 1⁄4 cup flour
- 1 tablespoon cornstarch
- 1 cup milk
- 1 tablespoon browning sauce (kitchen bouquet)
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
-
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
RECIPE SUBMITTED BY
Cook4_6
United States
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.