LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT
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
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
CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)
Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.
Provided by michEgan
Categories Savory Pies
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
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.
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