Easiest-Ever Chicken Pot Pie
Modified from The America’s Test Kitchen Quick Family Cookbook (their version is even easier than what I outline below”¦get the book to see the tricks!)
Recipe type: Main Dish, Poultry, Pie
Cuisine: American
  • 8 ounces white mushrooms, trimmed and sliced
  • 2 boneless, skinless chicken breasts
  • 1 (5.2-ounce) package Boursin cheese
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • salt and pepper
  • 1½ cups frozen peas and carrots
  • 1 refrigerated Pillsbury pie crust
  1. Adjust oven rack to middle position and preheat oven to 425 degrees F.
  2. Boil chicken breasts until just done. Cut/shred with a knife and fork into bite-sized pieces.
  3. Saute mushrooms until softened and liquid has released.
  4. Combine broth, cream, cornstarch, ½ teaspoon salt, ½ teaspoon pepper in large saucepan. Break up cheese and mix in. Cook over medium-high heat, stirring often, until cheese is melted and mixture has thickened, about 5-7 minutes. (Note: I just leave the mushrooms in the pan where I sauteed them and add in the broth, etc and cook it with the mushrooms in there. Saves a pan and works great!) Stir in chicken, mushrooms, peas and carrots. Season with more salt and pepper if needed. Transfer to 9-inch deep dish pie pan. My pie pan was not deep enough, so I used a 10-inch cake pan.
  5. Carefully lay pie crust over top. Tuck overhanging dough underneath itself so crust is flush with edge of pan. Cut three 1-inch slits in top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes. Rotate dish halfway through cooking. Let cool slightly when done then serve.
Recipe by This Week for Dinner at https://thisweekfordinner.com/easiest-ever-chicken-pot-pie-cookbook-giveaway/