Best 2 Lone Star Steakhouse Saloon Chicken Pot Pie Soup Copycat Recipes

Indulge in the hearty goodness of Lone Star Steakhouse Saloon's Chicken Pot Pie Soup, now available as an easy-to-follow copycat recipe. This classic comfort food combines tender chicken, flavorful vegetables, and a creamy broth, topped with a golden-brown puff pastry crust. Experience the perfect balance of flavors and textures in every spoonful.

This step-by-step recipe includes detailed instructions and helpful tips to ensure a delicious and satisfying soup. Discover the secrets behind the creamy broth, perfectly cooked chicken, and flaky puff pastry crust. Elevate your soup game with additional variations, including a vegetarian option and a slow cooker version for added convenience.

Dive into the delightful world of copycat recipes with this Lone Star Steakhouse Saloon's Chicken Pot Pie Soup. Prepare to delight your taste buds and warm your soul with this comforting dish, perfect for a cozy meal or a special occasion.

Let's cook with our recipes!

LONE STAR STEAKHOUSE CHICKEN POT PIE SOUP

Lone Star Steakhouse Chicken Pot Pie Soup image

Time 5h

Yield 4 quarts

Number Of Ingredients 14

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

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.

Nutrition Facts :

LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT

Lone Star Steakhouse & Saloon Chicken Pot Pie Soup - Copycat image

Wonderful and warm for cold nights! I usually start this the night before by completing step one, and placing the chicken and broth in the refrigerator in separate containers. The next evening the finishing touches are quick and the result is delicious! (After the first time I prepared this, I left the pearl onions out. They add flavor, but I can do without the pickled taste. I also usually use skim milk and it turn out fine).

Provided by Cook4_6

Categories Savory Pies

Time 6h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 620, Fat 40.1, SaturatedFat 11.1, Cholesterol 82, Sodium 547.1, Carbohydrate 37.3, Fiber 5, Sugar 2.6, Protein 26.3

Tips:

Use a good quality chicken broth for the best flavor. You can make your chicken broth or use a store-bought brand.
Don't overcook the chicken. Chicken that is overcooked will be tough and dry.
Use a variety of vegetables in your soup. This will add flavor and color.
Be careful not to overcook the vegetables. Overcooked vegetables will be mushy and lose their flavor.
Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the soup hot with a side of bread or crackers.

Conclusion:

This Lone Star Steakhouse Saloon Chicken Pot Pie Soup Copycat is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor from the chicken, vegetables, and seasonings. It is also very filling and satisfying. If you are looking for a delicious and hearty soup to warm you up on a cold day, this is the recipe for you.