Not Your Average Chicken Pot Pie {Recipe}

Hey all! I'm here to share my first recipe. This originated as a chicken and biscuits recipe from Cooks Country Magazine about 4 years ago. I always thought the biscuits dried out the recipe so I altered the recipe and replaced the biscuits with pie crusts and the outcome was just perfect. It's easy to make, freezes perfectly, and is easily one of the most requested dinners from my kiddos. 

Ingredients:

1 rotisserie chicken- skin discarded

1 1/2 cups chicken broth

1/2 cup heavy cream

2 packages Boursin cheese (garlic & fine herb)

1-2 cups frozen veggies

salt and pepper to taste

1 package pie crust

Preheat your oven to 425 degrees.

In a large pot tear chicken into bite size pieces (I only use the white meat, but you can use the light and dark meat if you like). Then the frozen veggies go in.

I add about 2 cups of veggies but you can add less if you're not crazy about them.

Add chicken broth and heavy cream, along with the boursin cheese.

Sprinkle with salt and pepper.

Break up the large chunks of cheese with a fork.

At this point we decided to make a double batch and freeze the other half for another time. Gracie does most of the chicken tearing in our house, it kinda grosses me out!

Move the pot to the stove and simmer over medium heat until everything melts and comes together.

While that is warming up, line your pie pan with the bottom pie crust. I use Trader Joe's pre made pie crust (they're delicious!), but if you would prefer to make it by hand you can. For the record, my pie crust has never looked this bad before! I was being impatient and didn't let it get to room temperature before working with it. It doesn't matter what it looks like, it'll still taste great.

Here is the mixture after about 5 minutes. It doesn't need to heat up for long, you're just trying to get the cheese to melt.

After about 5 minutes, remove the mixture from the stove and pour into the pie crust. I put half in a container to freeze and the other half in my pie crust.

Take the other pie crust and lay it on top gently. Make sure your pie crust is not cold, it's just too hard to work with when it's cold.

Trim the edges and pinch to seal them.

Bake at 425 degrees for about 45-55 minutes. Cover the top with foil if it begins to brown too quickly.

Enjoy!

Let me know if you end up making this, I'd love to hear how you liked it.