EASIEST-EVER CHICKEN POT PIE

EASIEST-EVER CHICKEN POT PIE image

Yield 4 - 6 servings

Number Of Ingredients 9

8 ounces white mushrooms, trimmed and quartered
3 cups shredded rotisserie chicken
1 (5.2‑ounce) package Boursin cheese, crumbled
1 cup low-sodium chicken broth
½ cup heavy cream
1 tablespoon cornstarch
Salt and pepper
1½ cups frozen peas and carrots, thawed
1 refrigerated Pillsbury Pie Crust

Steps:

1. Adjust oven rack to middle position and heat oven 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 teaspoon salt, and 1/2 teaspoon pepper in large saucepan and cook over medium-high heat, stirring often, until cheese is melted and mixture is thickened, 5 to 7 minutes. Stir in microwaved mushrooms and peas and carrots. Season with salt and pepper to taste. Transfer to 9‑inch 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 three 1‑inch steam vents into top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating pie plate halfway through baking. Let cool slightly and serve