Lone Star Steakhouse & Saloon Chicken Pot Pie Soup

Name: Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large stewing chicken, 6 cups water, 2 (14 ounce) cans mixed vegetables, minus liquid from one can, 4 tablespoons chicken bouillon, and more.

Yes, Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions