Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

Recipe by Cook4_6
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READY IN: 6hrs 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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