Best Lone Star Steakhouse Saloon Chicken Pot Pie Soup Copycat Recipes

LONE STAR STEAKHOUSE CHICKEN POT PIE SOUP

Steps:

• 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.

LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT

Steps:

• 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.

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)

Steps:

• In a small fry pan add olive oil, onion, portabello and celery.
• Cook till soft, set aside in into another bowl.
• In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
• In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
• Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
• Add the spinach and basil.
• Simmer just till spinach and basil are limp, about 5 to 8 minutes.
• Add cheddar cheese, stir til melted.
• Bring back to a soft boil.
• Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
• Stir till all is thicken.
• Crust:.
• In bowl, add butter and flour till like small peas.
• Add enough water to make a nice pie dough.
• Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
• Let cool about 15 minutes.
• To serve:.
• Ladle into bowl.
• Place pieces of the crust on top of the soup.
• Enjoy.