Lone Star Steakhouse Chicken Pot Pie Soup Recipes

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.

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.

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES

Steps:

• Melt butter in a large soup pot.
• Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
• With the last batch of mushrooms, add onion and garlic; saute until soft.
• Sprinkle flour over veggies.
• Stir and cook several minutes until flour is browned.
• Add chicken stock and milk and heat to a boil.
• Simmer soup, stirring frequently until thickened.
• Add cooked chicken, carrots, green beans, peas, and corn.
• Heat soup until hot, stirring occasionally.
• Salt and pepper to taste.
• Serve over a scoop of mashed potatoes.

OUTBACK STEAKHOUSE WALKABOUT SOUP - COPYCAT

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add the onions and cook, stirring for 10 minutes or until tender.
• Remove from the heat and stir in the flour, paprika, salt, and pepper.
• Slowly add the milk, stirring until smooth.
• Add the vegetable broth a third at a time, stirring after each addition until well blended.
• Place over low heat, stirring until creamy, thickened, and hot.
• Add the cheddar cheese and cream and stir to melt the cheese.
• Pour into bowls and sprinkle the green onion and mozzarella on top.

DISNEY'S CHICKEN POT PIE SOUP

Steps:

• In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

CHICKEN POTPIE SOUP

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.