Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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 transfer chicken to a plate to cool, keep broth simmering on low.
• 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 add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
• 5 bake two pillsbury pie crusts according to package directions and let cool. set aside.
• 6 in a shaker jar, mix flour, corn starch and milk. shake until smooth. add slowly to the broth, stirring constantly.
• 7 add kitchen bouquet and stir until smooth, adding more milk if necessary.
• 8 pour into bowls over the top of crumbled pie crust. add a bit more crust on top.
• 9 this makes about 4 quarts of soup, which can be frozen. defrost and bake pie crust at the time of serving.