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Lone Star Steakhouse Chicken Pot Pie Soup

recipe at a glance
ready in: over 5 hrs
serves/makes:   4 quarts
  

recipe id: 31595
cook method: stovetop

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ingredients

1 large stewing hen
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
salt, to taste
black pepper, to taste
2 refrigerated pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce

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.

added by

Elena

nutrition

292 calories, 19 grams fat, 18 grams carbohydrates, 12 grams protein per 1 cup.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.