Boursin Chicken Pot Pie

Boursin Chicken Pot Pie

This Boursin chicken pot pie features a savory filling with leeks, mushrooms, and Boursin cheese. Using a pre-made crust helps save time in preparation.

Ingredients

• 2 tablespoons butter
• 1 leek, white and pale green parts, thinly sliced
• 8 ounces button mushrooms, thinly sliced
• 2 tablespoons flour
• 1 cup reduced-sodium chicken broth
• 1 (5.3-ounce) package semi-soft cheese with garlic and fine herbs (siuch as Boursin®)
• 1/4 cup sour cream
• 1 tablespoon hwhole grain mustard
• 1 cup frozen mixed vegetables
• 3 cups shredded cooked chicken
• 1/2 (14.1-ounce) package rolled refrigerated unbaked pie crust (1 crust)

Directions

1. Gather all the ingredients.
2. Preheat the oven to 425°F (220°C).
3. Melt butter in a large skillet over medium heat. Add the leek and mushrooms. Cook, stirring occasionally, until tender and any liquid has evaporated, about 5 minutes.
4. In a bowl, whisk together broth, Boursin®, sour cream, and mustard. Add this mixture to the skillet. Cook and stir until thickened and bubbly, about 2 minutes.
5. Add the frozen mixed vegetables and cook for another 3 minutes. Stir in the chicken and let it return to a simmer, about 1 minute.
6. Transfer the hot filling to a 9-inch pie plate or 10-inch quiche dish.
7. Cut 3 slits in the center of the pie crust. Gently fold the pie crust into quarters. Unfold the crust over the hot filling. Press the edges of the pastry to the edge of the pie plate, and flute as desired.
8. Bake in the preheated oven until golden brown and bubbly, about 20 minutes. Let stand for 15 minutes before serving.
9. Enjoy!