Easiest Ever Chicken Pot Pie

I've been on a comfort food kick since it has been cold the last couple of days. So when I saw Chicken Pot Pie at Costco a few days ago, I couldn't get it out of my head and wanted to try making it at home. That said, a lot of the pot pie recipes I found online listed condensed cream of chicken soup (yuck) as an ingredient, so I was immediately turned off. Then I looked through my America's Test Kitchen Quick Family Meals Cookbook and saw the "Easiest Chicken Pot Pie" recipe. I thought it was suuuuuuper weird that Boursin Cheese was one of the ingredients but decided to girl it a whirl since it didn't list condensed soup. Honestly, this is the BEST Chicken Pot Pie I've ever had!!!! It's super quick to make and the Boursin Cheese makes it suuuuper creamy. I couldn't stop eating this by the spoonfuls and Dr. Sweetpea said this is the best Chicken Pot Pie ever! This is definitely something we will make again this fall :o)

Easiest Ever Chicken Pot Pie

(Source: America's Test Kitchen)

8 ounces white mushrooms, trimmed and quartered

3 cups shredded rotisserie chicken

1 (5.2 ounce) package Boursin Cheese, crumbled

1 cup low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon cornstarch

Salt and pepper

1 1/2 cups frozen peas and carrots, thawed

Garlic powder (my addition)

Onion flakes (my addition)

Refrigerated Pillsbury Pie Crust

 Adjust oven rack to middle position and heat oven to 425 degrees. Microwave mushrooms on plate lined with 2 layers of coffee filters until softened, about 7 minutes. Meanwhile, combine shredded chicken, Boursin, broth, cream, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large saucepan and cook over medium-high heat, stirring often, until cheese is melted and mixture is thickened, 5 to 7 minutes. Stir in microwaved mushrooms and peas and carrots. Season with salt and pepper to taste. (I also added some garlic powder and onion flakes for more flavor.) Carefully unroll one of the pie crusts and lay it on the pie plate. Pour chicken mixture over the pie crust. Carefully lay the second pie crust over the top. Tuck overhanging dough underneath itself to be flush with rim of pie plate. Cut three 1 inch steam vents into top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating pie halfway through baking. Let cool slightly and serve.