1 1/2 cup dry sherry
1 cup water
3 cloves garlic, finely chopped
1 cup chicken broth, divided
1 cup dry onion soup mix
4 teaspoons salt
5 tablespoons fresh lemon juice
2 tablespoons cornstarch, divided
1 dash hot pepper sauce
1 dash hot pepper sauce
1 (4 ounce) can crushed tomatoes with juice
1 (8 ounce) can chicken broth
1/4 cup olive oil
1 (10 ounce) can sliced carrots, drained
Bring a large pot of water to a boil. Add chicken broth, stir, cover, reduce heat, and let cook for 8 to 10 minutes. Remove from heat, and stir in sherry, 2 cups water, 3 cloves garlic, and chicken broth. Reduce heat to low, and add crushed tomatoes and chicken broth; cook for an additional 5 to 8 minutes.
Stir carrots into soup mixture with 1/2 cup chicken broth and 1/4 cup olive oil. Stir gently into soup mixture. Return heat to medium, and stir in dried lemon juice and crushed tomatoes. Spoon vegetables over chicken mixture in pie crust. Chill as desired.