Lone Star Steakhouse Saloon Chicken Pot Pie Soup Copycat
Transport yourself to the cozy charm of a Lone Star Steakhouse with this irresistible Chicken Pot Pie Soup Copycat recipe. This creamy, soul-warming delight captures the essence of comfort food with tender chunks of chicken, hearty potatoes, and a medley of fresh vegetables like carrots, celery, and peas, all swimming in a velvety broth enhanced with aromatic thyme. The crowning touch? Golden, flaky puff pastry that bakes to perfection and is served right on top of each bowl for that classic pot pie experience. Quick to prepare in under an hour, this restaurant-style soup is perfect for family dinners or when you’re craving something indulgent yet satisfying. Whether you’re a fan of hearty soups or nostalgic for Lone Star's signature dish, this Chicken Pot Pie Soup is guaranteed to become a favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 1 medium Onion (diced)
- 1 cup Frozen peas
- 2 medium Potatoes (peeled and diced)
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 sheet Frozen puff pastry sheets (thawed)
- 1 piece Egg (beaten)
Instructions
Preheat your oven to 400°F (200°C) to prepare the puff pastry topping.
Cut the thawed puff pastry sheet into 4-inch wide circles or squares, and place them on a baking sheet lined with parchment paper.
Brush the puff pastry pieces with the beaten egg to create a golden finish. Bake for 12-15 minutes or until golden and puffy. Set aside.
In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion, and sauté for 5-6 minutes, or until softened and fragrant.
Stir in the flour, cooking for 1-2 minutes to create a roux. This will thicken the soup later.
Slowly whisk in the chicken stock, making sure to eliminate any flour lumps. Bring the mixture to a simmer.
Add the diced potatoes, salt, black pepper, and dried thyme. Cook for 10 minutes, or until the potatoes are tender.
Meanwhile, cook the chicken breasts. Dice them into bite-sized pieces or shred them using a fork. Add the chicken to the soup.
Stir in the heavy cream and frozen peas. Simmer for another 10-15 minutes, allowing the flavors to meld well.
Taste the soup, adjusting seasoning with additional salt or pepper if needed.
To serve, ladle the soup into bowls and top each serving with a piece of the flaky puff pastry. Enjoy this hearty, comforting soup immediately!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
