Lone Star Steakhouse & Saloon Chicken Pot Pie
Soup
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
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce
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. |