Lone Star Steakhouse Chicken Pot Pie Soup
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)
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.
Serves 8 to 10