Easiest Ever Chicken Pot Pie
Ingredients
- 8 oz mushrooms, white trimmed & quartered
- 3 cups rotisserie chicken shredded
- 5.2 oz Boursin cheese crumbled
- 1 cup Low sodium chicken broth
- 1/2 cup Heavy cream
- 1 tablespoon cornstarch
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 1/2 cups frozen peas & carrots thawed
- 1 whole refrigerated Pillsbury Pie Crust
Instructions
- 1. Adjust oven rack to middle position and heat over to 425 degrees. Microwave mushrooms on plate lined with 2 layers of coffee filters until softened, about 7 minutes.
- 2. Meanwhile, combine shredded chicken, Boursin, broth, cream, cornstarch, 1/2 tsp salt, and 1/2 tsp pepper in large saucepan and cook over medium-high heat, stirring often, until cheese is melted and mixture is thickened, 5-7 minutes. Stir in microwaved mushrooms and peas and carrots. Season with salt and pepper to fast. Transfer to a 9“ deep dish pie plate.
- 3. Carefully lay pie crust over top. Tuck overhanging dough underneath itself to be flush with rim of pie plate. Cut 3 1“ steam vents into top of dough. Bake until filling is bubbling and crust browned, about 25 minutes, rotating pie plate halfway through baking. Let cool slightly and serve.
