Boursin Chicken Pot Pie

Boursin Chicken Pot Pie takes the classic comfort dish to a new level with the addition of creamy, herb-infused Boursin cheese. Tender chicken, colorful vegetables, and a rich, flavorful sauce are encased in a flaky, golden pie crust, creating a hearty and indulgent meal. Perfect for cozy dinners or special occasions, this recipe brings elegance and flavor to your table with minimal effort.

Ingredients:

Filling:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 wheel (5.2 ounces) of Boursin Garlic & Fine Herbs Cheese
• 3 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Crust:

• 1 package of refrigerated pie crust (top and bottom)
• 1 egg, beaten (for egg wash)

Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).

Sauté the Veggies:

1. In a large skillet or saucepan, melt the butter over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

Prepare the Filling:

1. Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove
   the raw flour taste.
2. Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk or
   cream and continue stirring until the sauce thickens, about 3-4 minutes.
3. Reduce the heat to low and stir in the Boursin cheese until fully melted and
   incorporated.
4. Add the shredded chicken, frozen peas, thyme, smoked paprika (if using), salt, and
   pepper. Mix well and remove from heat.

Assemble the Pot Pie:

1. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges as needed.
2. Pour the filling into the prepared pie crust, spreading it evenly.
3. Roll out the second pie crust and place it over the filling. Trim and crimp the edges
   to seal.
4. Cut small slits in the top crust to allow steam to escape. Brush the crust with
   beaten egg for a golden finish.

Bake the Pie:

1. Place the pie dish on a baking sheet to catch any drips.
2. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
3. Remove from the oven and let the pie rest for 10 minutes before serving.

FAQs:

Can I use homemade pie crust?
Absolutely! Homemade crust will add an extra layer of flavor and flakiness.

Can I make this dish ahead of time?
Yes, you can assemble the pot pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Can I freeze it?
Yes, freeze the unbaked pot pie for up to 3 months. Bake from frozen at 375°F (190°C) for 60-70 minutes, covering the edges with foil if they brown too quickly.

Can I customize the vegetables?
Definitely! Feel free to swap the peas, carrots, or celery for other vegetables like mushrooms, green beans, or corn.