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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INGREDIENTS
Nutrition- 1large stewing chicken
- 6cups water
- 2(14 ounce) cans mixed vegetables, minus liquid from one can
- 4tablespoons chicken bouillon
- 2teaspoons poultry seasoning
- 1⁄2teaspoon sage
- 1(4 ounce) jar pickled pearl onions
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- 15ounces prepared pie crusts (2 pillsbury pie crusts, per package directions)
- 1⁄4cup flour
- 1tablespoon cornstarch
- 1cup milk
- 1tablespoon browning sauce (kitchen bouquet)
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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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