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Lone Star Steakhouse's Chicken Pot Pie S




Source of Recipe


ma
Lone Star Steakhouse's Chicken Pot Pie Soup

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 large stewing hen
6 cups water
2 cans mixed vegetables -- minus the 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
Freshly-ground black pepper -- to taste
2 Pillsbury pie crusts -- per package
directions
1/4 cup flour
1 tablespoon corn starch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce

Cook chicken, in water, for about 4 to 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.

This recipe yields ?? servings.