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Pamela's Chicken Pot Pie Soup




Source of Recipe


gijane


List of Ingredients




1 large (about 5 pounds) stewing hen, cut into large pieces
6 cups water
2 cans (15 1/2 ounces) mixed vegetables (minus the liquid from one can)
4 tablespoons chicken bouillon, or to taste
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 jar (about 6 ounces) pickled pearl onions, drained
Salt and pepper to taste
2 refrigerated piecrust discs (prepared per package directions)
1/4 cup flour
1 tablespoon cornstarch
1 cup milk (about)
1 tablespoon Kitchen Bouquet browning sauce

Recipe



Cook chicken in water over medium heat 4 to 5 hours, covered. Turn meat often and keep covered. Skim fat as needed but do not remove all fat. Transfer chicken to plate to cool but keep broth simmering over low heat.

Add both cans of vegetables minus the liquid from 1 can. When chicken is cool, tear into small pieces and add to broth. Add bouillon, poultry seasoning, sage, onions, salt and pepper.

Bake the pie crusts according to package directions and let cool. When cooled, crumble into bite-sized pieces.

In shaker jar, mix flour, cornstarch and milk. Shake until smooth. Add slowly to broth, stirring constantly. Add Kitchen Bouquet and stir until smooth. Add additional milk if needed. Divide more than half the crumbled crust between each of the 8 serving bowls. Top with soup them remaining crumbled piecrust. Makes about 4 quarts of soup or about 8 servings.

Note: This soup can be frozen. To freeze, make soup only. While defrosting soup, prepare piecrust and later assemble.