Ingredients
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2 tablespoons butter
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1 leek, white and pale green parts, thinly sliced
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8 ounces button mushrooms, thinly sliced
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2 tablespoons flour
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1 cup reduced-sodium chicken broth
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1 (5.3-ounce) package semi-soft cheese with garlic and fine herbs (siuch as Boursin®)
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1/4 cup sour cream
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1 tablespoon hwhole grain mustard
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1 cup frozen mixed vegetables
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3 cups shredded cooked chicken
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1/2 (14.1-ounce) package rolled refrigerated unbaked pie crust (1 crust)
Directions
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Gather all ingredients.
![Boursin Chicken Pot Pie ingredients on a counter]()
Dotdash Meredith Food Studios
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Preheat the oven to 425 degrees F (220 degrees C).
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Melt butter in a large skillet over medium heat. Add leek and mushrooms. Cook and stir until tender and any liquid has evaporated, about 5 minutes.
![Mushrooms and onions with flour in a pan being stirred with a spoon on a burner]()
Dotdash Meredith Food Studios
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Whisk together broth, Boursin®, sour cream, and mustard in a bowl. Add to the skillet. Cook and stir until thickened and bubbly, about 2 minutes.
![Hand stirring chicken pot pie filling in a pan on a burner]()
Dotdash Meredith Food Studios
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Add frozen mixed vegetables and cook 3 minutes more. Stir in chicken and return to a simmer, about 1 minute.
![Hand stirring chicken pot pie filling in a pan on a burner]()
Dotdash Meredith Food Studios
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Transfer hot filling to a 9-inch pie plate or 10-inch quiche dish.
![Chicken pot pie filling in a pie pan]()
Dotdash Meredith Food Studios
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Cut 3 slits in the center of the pie crust. Gently fold pie crust in quarters. Unfold pie crust atop the hot filling. Press edges of pastry to the inside edge of the pie plate, flute as desired.
![Unbaked Boursin Chicken Pot Pie in a pie pan]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown and bubbly, about 20 minutes. Let stand 15 minutes before serving.
![Boursin Chicken Pot Pie in a pan on a cooling rack]()
Dotdash Meredith Food Studios
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Enjoy!
![Boursin Chicken Pot Pie on a plate with a fork, next to a pie in a pan]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 643 | Calories |
| 39g | Fat |
| 44g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 643 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 16g | 82% |
| Cholesterol 107mg | 36% |
| Sodium 680mg | 30% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Protein 28g | 56% |
| Vitamin C 4mg | 4% |
| Calcium 179mg | 14% |
| Iron 4mg | 20% |
| Potassium 465mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
