Elevate your weeknight dinner with this decadent Boursin Chicken Pot Pie. A symphony of savory leeks, earthy mushrooms, and creamy Boursin cheese mingle with tender chicken under a golden, flaky crust. Prepare to be transported to comfort food heaven!

Follow The Directions

01

Step

Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step

In a large skillet, melt butter over medium heat. Add sliced leek and mushrooms. Cook, stirring occasionally, until the vegetables are softened and any released liquid has evaporated. (8-10 minutes)

03

Step

Sprinkle flour evenly over the mushroom and leek mixture. Stir to coat, cooking for 1 minute to eliminate the raw flour taste. (1 minute)

04

Step

In a separate bowl, whisk together the chicken broth, Boursin cheese, sour cream, and Dijon mustard until smooth. Pour the mixture into the skillet with the vegetables. (2 minutes)

05

Step

Cook, stirring constantly, until the sauce thickens and becomes bubbly. (2-3 minutes)

06

Step

Add the frozen mixed vegetables and cook for another 3 minutes, stirring occasionally. (3 minutes)

07

Step

Stir in the shredded cooked chicken, ensuring it's heated through. Bring the filling to a gentle simmer. (2 minutes)

08

Step

Transfer the hot chicken and vegetable filling to a 9-inch pie plate or a 10-inch quiche dish.

09

Step

Unroll the refrigerated pie crust. Cut three slits in the center of the crust to allow steam to escape. Gently drape the crust over the hot filling.

10

Step

Press the edges of the pastry to the inside edge of the pie plate, crimping or fluting as desired for a decorative finish.

11

Step

Bake in the preheated oven until the crust is golden brown and the filling is bubbly. (20-25 minutes)

12

Step

Remove from the oven and let stand for 15 minutes before serving to allow the filling to set slightly. (15 minutes)

For an extra golden crust, brush the top of the pie with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
Feel free to substitute other vegetables based on your preferences. Diced carrots, celery, or potatoes would also be delicious.
If you don't have Boursin cheese, you can use cream cheese mixed with garlic and herbs as a substitute.
To make this recipe even faster, use pre-cut vegetables.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)

Total Reviews: (10)

Russel Olson
Jun 30, 2025
My kids are picky eaters, but they devoured this pot pie!
Terrell Morissette
Jun 29, 2025
I used a gluten-free pie crust, and it worked beautifully. A great option for those with dietary restrictions.
Christa Mann
Jun 26, 2025
The crust browned perfectly, and the filling was so creamy and flavorful.
Blaze Greenholt
Jun 26, 2025
This recipe is a keeper! I'll definitely be making it again.
Emerson Wuckert
Jun 22, 2025
I added some chopped carrots and celery to the filling, and it turned out great.
Freddy Kovacek
Jun 20, 2025
I highly recommend this recipe!
Julie Kuhlman
Jun 17, 2025
This was the best pot pie I've ever made! The Boursin cheese adds such a unique and delicious flavor.
Tabitha Turner
Jun 15, 2025
So easy to make, especially with the store-bought crust. My family loved it!
Muriel Weimann
Jun 14, 2025
Next time, I might try adding a little bit of thyme or rosemary for extra herbs.
Alessia Mckenzie
Jun 12, 2025
So delicious and rich tasting

Boursin Chicken Pot Pie