Lone Star Steakhouse's Chicken Pot Pie Soup Recipe

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Servings: 1


  • 1 lrg stewing hen
  • 6 c. water
  • 2 can mixed vegetables minus the liquid from one can
  • 4 Tbsp. chicken bouillon
  • 2 tsp poultry seasoning
  • 1/2 tsp sage
  • 1 sm jar pickled pearl onions Salt to taste Freshly-grnd black pepper to taste
  • 2 x Pillsbury pie crusts per package directions
  • 1/4 c. flour
  • 1 Tbsp. corn starch
  • 1 c. lowfat milk
  • 1 Tbsp. Kitchen Bouquet browning sauce


  1. Cook chicken, in water, for about 4 to 5 hrs. Turn often and keep covered. Skim fat as needed but do not remove all fat. Transfer chicken to a plate to cold, keep broth simmering on low.
  2. Add in two small cans of mixed vegetables, minus the liquid from one can. When chicken is cold, tear into small bites and add in to broth. Add in chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
  3. Bake two Pillsbury pie crusts according to package directions and let cold. Set aside.
  4. In a shaker jar, mix flour, corn starch and lowfat milk. Shake till smooth. Add in slowly to the broth, stirring constantly. Add in Kitchen Bouquet and stir till smooth, adding more lowfat milk if necessary.
  5. Pour into bowls over the top of crumbled pie crust. Add in a bit more crust on top. This makes about 4 qts of soup, that can be frzn. Defrost and bake pie crust at the time of serving.
  6. Yield: 4 qts


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