Chicken Pot Pie Soup

I worked at Lonestar Steakhouse for years in high school and college.  I always loved their Chicken Pot Pie Soup, but I never got the recipe.  I’ve recreated it below, as closely as I could.

Jenny’s Chicken Pot Pie Soup

1 package boneless skinless chicken breasts, trimmed and cut into 1 inch cubes
6 cups poultry stock
fresh vegetables of choice, cut into 1 inch pieces–carrots, potatoes, corn, green beans, etc.
2 tbsp homemade poultry seasoning (below)
salt
freshly ground pepper
pie crust- frozen or homemade, baked, cooked, and crumbled
1/4 cup flour
1 tbsp cornstarch
1 cup milk

Combine all ingredients in an electric pressure cooker and cook on high for 25 minutes.  Let pressure release naturally.  Combine flour, cornstarch, and milk, blending until smooth.  Add slowly to the soup, stirring constantly.  Serve soup toped with pie crust.

Homemade Poultry Seasoning
Chow
2 tablespoons rubbed sage

1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried savory
1/2 teaspoon ground black pepper
Pinch of cloves

Combine all ingredients and store in an airtight jar.

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