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.
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