Easiest Ever Chicken Pot Pie
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- 3 cup(s) cooked chicken breast shredded
- 5.2 ounce(s) Boursin cheese
- 1 cup(s) low sodium chicken broth
- 1/2 cup(s) heavy cream
- 1 tablespoon(s) cornstarch
- 1.5 cup(s) frozen vegetable mix
- 1 tablespoon(s) Refrigerated pie crust thawed
- Adjust oven rack to middle and heat to 425.
- Combine shredded chicken, broth, Boursin, cornstarch and cream in large saucepan, season to taste.
- STir until cheese is melted and mixture is thick, about 5-7 mins.
- Transfer to 9" deep pie plate
- Lay pie crust on top. Cut 3 steam vents and bake 25 minutes, rotating about half way through.
This recipe is a personal recipe added by leekaye and has not been tested or endorsed by MyRecipes.
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Easiest Ever Chicken Pot Pie Recipe at a Glance
- COURSE: Main Dishes